Are you looking for a light, healthy and tasty summer salad? This recipe ticks all the boxes.
2 medium nectarines sliced into 1cm pieces
½ cup crumbled feta cheese
1 cup uncooked pearl barley
½ cup chopped shallot
½ cup sliced almonds
450g washed, dried and trimmed asparagus
¼ cup chopped fresh basil
Extra virgin olive oil
Salt and pepper
For the Dressing
2tbsp extra virgin olive oil
3tbsp lemon juice
- Cook barley according to the packet directions and set aside in a large bowl.
- Brush asparagus with olive oil and grill over medium heat on a lightly oiled grill or grill pan for approximately 3 to 5 minutes. Season with salt and pepper and transfer to a plate before slicing into 2 cm pieces.
- Add asparagus and shallots to the barley.
- Whisk the dressing ingredients together and pour over barley mixture, tossing gently to coat the salad. Add nectarine, almonds, basil and feta cheese and stir to combine. Serve at room temperature or chilled.