Barley Salad with Roasted Pepper, Zucchini and Lemon-Oregano Marinade

A hearty barley salad with roasted peppers and zucchini that soaks up the lemon and oregano marinade and tastes even better after a few days in the fridge. With feta and fresh parsley it becomes a filling lunch, also enjoyable cold.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 300 g Pearl barley
• 1200 ml Water
• 3 pc red bell pepper
• 2 pc zucchini
• 2 tbsp olive oil for roasting
• 250 g cherry tomatoes
• 1 pc red onion
• 1 pc lemon (juice)
• 3 tbsp olive oil for the marinade
• 1 pc garlic clove
• 1 tsp dried oregano
• 150 g feta
• 1 bunch parsley
• salt
• pepper

Method

1. Bring the pearl barley to a boil in a pot with 1.2 l water and a pinch of salt, then cook over medium heat for about 30 to 35 minutes until al dente. Drain and let cool thoroughly.
2. Preheat the oven to 220 °C, conventional heat (top and bottom). Cut the bell pepper and zucchini into pieces about 2 cm in size, spread them on a baking sheet with 2 tbsp olive oil, salt and pepper, and roast for 20 to 25 minutes until they show roasted colouring.
3. For the marinade, stir the lemon juice together with 3 tbsp olive oil, the finely chopped garlic clove, the oregano, salt and pepper.
4. Halve the cherry tomatoes and slice the red onion into fine rings or dice it.
5. Mix the barley, roasted vegetables, tomatoes and onion in a large bowl, pour the marinade over them and toss everything well.
6. Let the salad rest for at least 30 minutes. Finely chop the parsley, crumble the feta, and fold both in shortly before serving.
7. Season again with salt and pepper. The salad keeps in a sealed container in the fridge for up to three days.