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.
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.
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.
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.