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Preparing a lunchbox is somewhat easier in summer, when cold foods will often hit the spot too. The availability of fresh vegetables, fruit and herbs make it simple to¬†create tasty dishes that can change a little bit every time. Throughout the Winter I used barley to make comfort dishes like ‘orzotto‘; in the hotter months, it is a convenient grain for salads too. This salad will keep in the fridge for about 3 or 4 days, so make a large batch while you’re at it.

You will need:

pearly barley

tomatoes, de-seeded and chopped

feta cheese, crumbled

olives, boned and chopped

coriander, finely chopped

capers

a dash of olive oil

salt and pepper to garnish

garlic, oregano and thyme to cook the barley in (or stock, if preferred)

To make:

Rinse the barley and then place in a skillet with double the amount of water and the garlic, thyme and oregano. Bring it to the boil, then cook for about 20-25 minutes until tender. Stir occasionally and add more water if it dries up.

I like to add a dash of salt to the tomatoes while waiting for the barley to cook.

Drain the barley if necessary before adding your other ingredients.

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