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Fig, roast red onion, feta and barley salad
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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
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 1428kJ
This recipe was first published in September 2017.
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