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. Salad Print this recipe Details Serves: Serves 2Number of ingredients: 8 IngredientsTo prep: 5 Minutes PrepTo cook: 25 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1278kJProtein: 9.4gFat (total) : 16.7g- Saturated Fat : 3.5gCarbohydrate (total): 26.1gFibre: 7.1gSodium: 178mg Ingredients 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 Method 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. Add sprouts, watercress, cherries, nuts and combined oil and juice to barley; season. Transfer to a serving plate; top with cheese.
