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    Fig, roast red onion, feta and barley salad

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    Fig, roast red onion, feta and barley salad

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 4-6


    3 red onions, each sliced into 8 wedges
    2 tsp fennel seeds
    5 tbsp extra virgin olive oil
    150g pearl barley
    300g small figs, trimmed and halved
    200g feta, crumbled
    90g rocket leaves
    1 small garlic clove, crushed
    2 tbsp red wine vinegar
    2 tsp lemon juice


    1. Preheat the oven to 200˚C, gas mark 6. In a large roasting tin, toss the red onion with the fennel seeds and 2 tbsp olive oil. Season, spread out well and roast for 35-40 minutes, stirring once, until browned and soft.

    2. Meanwhile, put the barley in a medium saucepan with a generous pinch of salt; cover with cool, salted water and a lid. Bring to the boil, then reduce the heat to a gentle simmer. Partially uncover and leave to cook for 25-30 minutes, until the grains are just tender (they should still be chewy). Drain and set aside.

    3. Spoon the red onions (reserving the tin with the juices) onto a large serving platter with the figs, feta, rocket and cooked barley. Toss gently to combine.

    4. To make the dressing, put the crushed garlic in a small bowl with the vinegar and remaining 3 tbsp olive oil; season and stir this into the red onion roasting tin, scraping with a wooden spoon to release any fennel seeds and caramelised onion. Add the lemon juice and pour the dressing over the salad. Toss through gently before serving

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    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue


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