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    Mediterranean Salad

    Fresh Ideas ImageFresh Ideas
    Mediterranean Salad
    Preparation time is 10minutes
    Cook time is 25minutes
    Total time is 35minutes
    Serve is for 8 people
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    Difficulty level: 3 out of 4

    17 Ingredients

    Number of servings
    8
    • 1 red capsicum, deseeded, finely diced
    • 1 bunch flat leaf parsley, finely chopped
    • 4 spring onions, finely chopped
    • 2teaspoons ground coriander
    • 1/2teaspoons ground cumin
    • 1/2teaspoons sumac
    • 420grams can chickpeas, rinsed, drained
    • 200grams hummus
    • 1 pinch pepper (for seasoning)
    • 125grams fetta, diced
    • 1/2 cup pearl barley
    • 1/4 cup olive oil
    • 1tablespoons olive oil (extra)
    • 3tablespoons lemon juice (save 1 tbs for later)
    • 1 pinch pink salt ground (to taste)
    • 1tablespoons lemon juice
    • 2 cloves garlic, crushed

    Nutrition per serving

    1060 Kilojoules or 254 Calories
    12% of daily energy intake*
    Protein
    8.7grams
    Fat
    13.5grams
    Carbs
    17.9grams
    Sugars
    1.5grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Enjoy our Mediterranean salad, packed with the fresh flavours of capsicum, herbs, spices and more. Tantalise your taste buds. Enjoy it with friends today!

    Method

    Step 1 of 4

    Place barley in a saucepan with 2 1/2 cups water. Bring to boil. Simmer, partly covered, for 20 minutes until tender. Drain, refresh with cold water and leave to drain well.

    Step 2 of 4

    Combine parsley, spring onion and garlic in a large bowl. Add pearl barley, olive oil and lemon juice. Season with salt and pepper. Stir well to combine.

    Step 3 of 4

    Heat extra oil in a saucepan over medium heat. Add coriander and cumin and cook for 1 minute. Add chickpeas and stir for 5 minutes or until lightly toasted. Remove from heat. Sprinkle over sumac.

    Step 4 of 4

    Stir lemon juice into hummus. Spoon hummus mixture into the base of a 2L-capacity jar. Follow with a layer each of spiced chickpea, capsicum, barley mixture and feta. Seal.

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