Crunchy and fresh, this salad is the perfect dinner on a hot day.
Serves 2-4, depending on whether you have it as a main or a side.
2 cups cooked barley (from about 2/3 cup dried)
1 thinly sliced fennel bulb
2 thinly sliced small beetroots
1/2 thinly sliced small red onion or equivalent in sliced spring onions
1/4 cup chopped toasted almonds or pine nuts
1/4 cup torn fresh mint
1/4 cup olive oil
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper to taste
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)