1

Cook pearl barley in a medium saucepan of boiling water for 30 minutes or until tender. Drain and rinse under cold water. Drain.

2

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 10 minutes before slicing thinly.

3

Cook broad beans and green beans in a medium saucepan of boiling water for 2 minutes or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain well. Remove and discard broad bean skins.

4

Place spinach leaves on a large serving platter and sprinkle with pearl barley. Top with broad beans, green beans, tomatoes, olives, sliced lamb and feta.

5

Whisk balsamic glaze and oil in a small bowl until combined. Drizzle salad with dressing just before serving.