Barley Couscous, Beetroot and Feta Salad
This interesting salad combines ingredients from all around the Mediterranean. You could use normal couscous if you don't have barley couscous. It's a very quick meal to prepare, most of the time you don't need to be in the kitchen at all!
Yet another Gent night contender!
- 3 or 4 small cooked beetroots, peeled, sliced and roughly chopped. Don't use pickled beetroot.
- 2 smallish red onions, finely sliced
- 60ml lemon juice (about 1 juicy lemon) or any white vinegar (ie cider, rice or white wine vinegar)
- ½ teaspoon caster sugar
- 250g Belazu barley couscous
- 1 teaspoon Maldon salt (or 1/3 teaspoon fine salt)
- a generous grinding of black pepper
- 2 handfuls of flat parsley leaves
- 150g feta, crumbled
- 50ml extra virgin olive oil
- Preheat the oven to 200° C (400° F - gas 6)
- Toss the onions with the lemon juice and sugar and leave them in the fridge for 20 minutes. Meanwhile, put the couscous in a bowl and pour on enough cold water to barely cover, add the salt and pepper and mix well. After 5 minutes, when the couscous will have absorbed all the water, add 125ml of hot water and mix well to fluff it up.
- Toss the beetroot chinks , the onions and lemon juice, the parsley, half the feta and the olive oil. Mix everything together and divide among 4 plates, then sprinkle the remaining feta on top.
(The Times Saturday magazine)
This recipe originated from the recipe section of Belazu.com