Rhubarb, Feta & Barley Salad | Abel & Cole
Rhubarb, Feta & Barley Salad
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Prep: 15 mins
Cook: 25 mins
Rhubarb is the star of the show in this bright and fresh salad, and here it is quickly pickled in sugar and lemon juice with thin slices of red onion before being tossed with nutty barley and crumbles of creamy feta.
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394 kcal
(per portion)
Ingredients you'll need
  • 75g pearl barley
  • 2 sticks of rhubarb
  • 1 red onion
  • 1 tbsp demerara sugar
  • 1 lemon
  • 50g rocket leaves
  • ½ x 200g feta
From your kitchen
  • Sea salt
  • 200ml boiling water
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Pour the pearl barley into a pan and sprinkle in a pinch of salt. Pour over 200ml boiling water and bring to the boil. Reduce to a simmer, cover and cook for 20-25 mins.

  • 2.

    Trim the ends off the rhubarb. Thinly slice both sticks and slide into a large bowl. Peel and thinly slice the red onion and add to the rhubarb. Sprinkle over 1 tbsp Demerara sugar. Squeeze in the lemon juice and add a pinch of salt and pepper. Scrunch everything together with your hands and set aside to quickly pickle for 15 mins.

  • 3.

    Drain and rinse the barley under cold water. Shake dry and toss into the bowl with the pickled rhubarb and red onion. Tumble in the rocket. Pour in 1 tbsp olive oil and fold everything together. Pile the salad onto plates and crumble over half the pack of feta to serve.

  • 4.

    A much feta idea^ Your leftover feta will keep, wrapped, in the fridge for a few days. Try crumbling large chunks of it into a baking tin along with wedges of tomato, fresh basil, torn hunks of bread and plenty of olive oil (a scattering of olives or capers wouldn’t go amiss if you’re inspired). Slide into a 180°C/Fan 160°C/Gas 4 oven for about 30 mins, till the feta has taken on some colour and the bread looks toasty.

  • 5.

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