Beetroot, fennel and barley salad

Ingredients

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

Directions

1. Cook the barley for about 20 minutes, until al dente. Drain in a sieve, then rinse thoroughly under the cold tap to stop it sticking together and becoming gummy.
2. Combine all the ingredients in a large bowl. Stir, and serve. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)