Barley, Sundried Tomato Pesto and Feta Salad
This recipe makes 4 servings
Ingredients
- Salad:
- 3-1/2 cups vegetable stock or chicken stock
- 1 cup pearl barley
- 2 oz Light feta cheese, crumbled
- 1/4 cup sliced black olives
- 2 tbsp pine nuts
- 1/4 cup chopped fresh basil or fresh parsley
- Sundried Tomato Pesto:
- 1/3 cup chopped rehydrated sun-dried tomatoes
- 3 tbsp chopped fresh basil or fresh parsley
- 2 tbsp grated Parmesan cheese
- 1-1/2 tbsp toasted pine nuts
- 1/2 tbsp minced garlic
- 1/4 cup vegetable stock or chicken stock
- 2 tbsp olive oil
Preparation
To make salad:
In a saucepan, bring stock to a boil. Add barley. Reduce heat to low, cover, and cook for 40 minuntes or until barley is just tender. Drain any excess liquid. Transfer to a large bowl. Cool.
To make pesto:
In a small food processor, process sundried tomatoes, basil, Parmesan, toasted pine nuts and garlic until finely chopped. With machine running, add stock and olive oil through the feed tube, processing until smooth.
Stir pesto and remaining salad ingredients into cooled barley.
- Keywords : Salad; Lunch; Sides; Barley; Feta; Black olives; Sun-dried tomatoes;
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