Barley, roasted vegetables, feta and mint salad jar
8
Points®
Total time: 50 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Placing the dressing at the very bottom of the jar ensures your fresh ingredients don’t get soggy while you store your salad. This super colourful salad is a perfect idea for work lunches.
Ingredients
Carrot(s)
1 large, cut into 5mm thick slices
Beetroot
2 small, cut into 1cm cubes
Balsamic vinegar
2 tsp
Olive oil
1 tsp
Cooked pearl barley
½ cup(s), (95g)
Reduced fat feta cheese
20 g, crumbled
Baby spinach
20 g
Fresh mint
1 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Whisk vinegar and oil in a 2-cup (500ml) capacity glass jar with a tight-fitting lid.
3
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.
4
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.
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