The number of cookbooks in my house is nothing short of ridiculous – and yet, they continue to grow despite occasionally finding one that I don’t remember ever buying or reading. Once I get over the guilt, it’s like nerdy foodie Christmas.
The other day, my son found some such gem hidden in with the rarely touched board games. The Healthy Life Cookbook, probably purchased well before I really cared about such things, was covered in a thin layer of dust – I swear I don’t remember how or when it got into my house. But, with renewed enthusiasm, I pored over the recipes, and stopped dead in my tracks at this one. Barley? Feta cheese? Spinach? I’m in!
At 311 calories for a hearty serve (this recipe yields 4 serves), it’s filling enough for a light dinner, and absolutely perfect for a work lunch. I did learn the hard way, however, to sprinkle the cheese on as you go if you plan on it lasting more than two days (it really doesn’t last much longer than that anyway, but you don’t need slimy feta ruining your Tuesday). Sounds obvious as hell now, but oh well… live and learn.
2 cups vegetable stock
250g frozen peas
3 radishes, diced
40g baby spinach
1/2 cup raw pearl barley
70g Greek feta
1tbs olive oil
2tbs red wine vinegar
2tsp dried mint
1 clove minced garlic
Black pepper, to serve
- Bring stock to boil over a high heat in a medium saucepain. Boil peas for 4 minutes or until tender. Remove with a slotted spoon and combine with radishes.
- Add barley to the stock, reduce heat to medium low, and simmer for 40 minutes or until barley is tender and stock has been absorbed.
- Whisk together the ingredients for the dressing and set aside.
- Remove pan from heat. Stir in radishes, baby spinach and peas, then add the dressing. Crumble feta over the salad and season with generous cracks of black pepper.