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Photo of Barley, roasted vegetables, feta and mint salad jar by WW

Barley, roasted vegetables, feta and mint salad jar

Total Time
50 min
10 min
20 min
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.



1 large, cut into 5mm thick slices


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)


  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.


TIPS: You can use ½ cup brown rice in place of barley. To serve 2 - double all the ingredients. To serve 4 - multiply all ingredients by 4 except balsamic vinegar (use 1 tbs total).