- 75g pearl barley
- 35g walnut halves
- 2 tsp fennel seeds
- 50g dried figs
- ½ cos lettuce
- 50g rocket
- A handful of chives
- 1 lemon
- ½ x 200g pack of feta
- Sea salt
- Freshly ground pepper
Tip the barley into a sieve, give it a rinse, then tip it into a small pan. Pour in enough water to cover the barley by 3cm. Cover. Bring to the boil, then turn the heat down and simmer for 20 mins till the barley is tender.
While the barley is simmering, tip the walnut halves into a dry frying pan. Toast over a medium heat for 2-3 mins till they smell nutty. Tip out onto a chopping board. Let them cool for a few mins, then roughly chop and scoop into a large bowl.
Add 2 tsp fennel seeds to the frying pan. Place back on the heat and toast for 1-2 mins till the seeds pop and smell aromatic. Add them to the walnuts in the bowl.
Finely chop the figs, discarding the woody stalks. Add to the bowl.
Halve the lettuce. Separate the lettuce leaves from one half (see our tip for what to do with the rest). Finely shred them. Add them to the bowl.
Heap the rocket and chives up on your chopping board. Using a large cook’s knife, rest the tip down on the board and use a rocking motion to finely chop the rocket and chives. Add to the bowl.
When the barley is ready, drain and rinse under cold water to stop it cooking. Give it a shake to get rid of as much excess water as possible. Add it to the bowl. Juice and zest the lemon. Stir the juice and zest in with a good pinch of salt and pepper. Divide between two serving plates Crumble 50g feta (see our tip for what to do with the rest) over each salad and serve.
The leftover feta will keep, wrapped, in the fridge for 3-5 days. Make a classic Greek salad by combining the feta with your leftover cos, chopped cucumber, tomatoes, olives, red onions and a sprinkle of dried oregano.