Roasted root vegetable & feta salad jar
1 medium, cut into 5mm-thick rounds
2 whole, small, cut into 1cm cubes
Calorie controlled cooking spray
Pearl Barley, cooked
95 g, cooked
Light Feta Cheese
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sliced carrot and cubed beetroot on a lined baking tray and lightly mist with cooking spray. Bake for 20 minutes or until tender. Leave to cool.
- Whisk the vinegar and oil together in a 500ml-capacity jar with a tight-fitting lid.
- Put the barley in the jar, followed by the carrot, beetroot, feta, spinach, parsley and mint. Put the lid on and secure. Keep chilled, removing from the fridge 20 minutes before serving to allow the dressing to loosen. Turn out into a bowl and toss together to serve.