Barley, roasted vegetables, feta and mint salad jar
1 large, cut into 5mm thick slices
2 small, cut into 1cm cubes
cooked pearl barley
½ cup(s), (95g)
reduced fat feta cheese
20 g, crumbled
baby spinach leaves
1 tbs, chopped
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place carrot and beetroot on prepared tray and lightly spray with oil. Bake for 20 minutes or until tender. Cool.
- Whisk vinegar and oil in a 2-cup (500ml) capacity glass jar with a tight-fitting lid.
- Place barley in jar and top with carrot, beetroot, feta, baby spinach, parsley and mint. Screw on lid and place in the fridge until required.
- To serve, stand jar at room temperature for about 20 minutes so the dressing softens and the ingredients aren’t icy cold. Turn salad out into a bowl and toss to coat with dressing.