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Fetta Salad with barley and cherries topped with chopped walnuts

Barley, cherry & fetta salad

What to bring when you’re told not to bring a thing? Try this beautiful fetta salad that includes Brussels sprouts and cherries - the perfect festive dish to take along to Christmas gatherings this summer.


Serves: Serves 2

Number of ingredients: 8 Ingredients

To prep: 5 Minutes Prep

To cook: 25 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 1278kJ

  • Protein: 9.4g

  • Fat (total) : 16.7g

  • - Saturated Fat : 3.5g

  • Carbohydrate (total): 26.1g

  • Fibre: 7.1g

  • Sodium: 178mg


1/3 cup (65g) pearl barley, rinsed

100g Brussel sprouts, trimmed, sliced very thinly (see tip)

1 ½ cups (25g) firmly packed trimmed watercress sprigs

75g fresh or frozen cherries, pitted

1 ½ tablespoons coarsely chopped walnuts, roasted

1 tablespoon olive oil

2 tablespoons lemon juice

30g reduced-fat fetta, crumbled


  1. Cook barley in medium saucepan of boiling water for 25mins or until tender. Drain, rinse under cold water, drain well. Transfer to a large bowl.
  2. Add sprouts, watercress, cherries, nuts and combined oil and juice to barley; season. Transfer to a serving plate; top with cheese.