Warm barley and goat’s feta salad

Ingredients

• 1 large red capsicum, deseeded, cut into 4cm pieces
• 2 zucchini, thickly sliced
• 220g (1 cup) pearl barley, rinsed
• 80g baby spinach, coarsely chopped, plus 20g leaves, extra
• 40g (1/4 cup) roasted blanched hazelnuts, chopped
• 50g goat’s feta, crumbled
• 40g (1/4 cup) unsweetened dried blueberries
• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp honey
• 2 tbsp chopped fresh dill

Method

1. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
2. Place the capsicum, zucchini on prepared tray. Spray with olive oil. Roast for 20 minutes or until golden and tender.
3. Meanwhile, cook the barley in a large saucepan of boiling water for 25 minutes or until al dente. Drain.
4. Combine warm barley, roasted vegetables, spinach, hazelnut, feta and blueberries in a large bowl. Season. Gently toss until combined. Arrange on a large serving platter. Scatter over extra spinach.
5. Whisk vinegar, oil, honey and dill in a bowl then drizzle over salad.