Pearl Barley Salad with Crumbled Feta

Developed by Kathy Paterson especially for NZ Cheese Month to showcase fresh spring NZ feta. Kathy says using pearl barley as the base of a salad is all about texture, so pair it with some vibrant flavours, such as lemon and a tangy NZ Feta. A lively, grassy extra virgin olive oil will bring the whole salad together.

Serves 4 as part of a shared meal

 150g pearl barley

4 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 bunch spring onions, trimmed and finely chopped or sliced

a few celery heart leaves

1 large handful flat leaf parsley leaves, chopped

50g feta, crumbled, or more if wished

2 handfuls Pinoli pine nuts, toasted

Rinse the pearl barley then cook in a saucepan of simmering water until tender, about 25 minutes.

Drain the pearl barley well and put in a bowl. Add the olive oil and lemon juice, season with salt and pepper and mix well to combine. Add the spring onion, celery heart leaves and parsley and gently mix through.

Put into a shallow serving bowl and top with the feta and Pinoli pine nuts.