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For 8 Serving(s)
Ingredients
- 75 ml dry pearl or pot barley
- 75 ml dry green lentils
- 250 ml chopped flat-leaf parsley
- 125 ml diced cucumber
- 1 large tomato, diced, or 1 cup halved grape tomatoes
- 125 ml crumbled feta
- 30 ml finely chopped mint or 1 Tbsp (15 mL) chopped fresh oregano
- 125 ml canola oil
- 75 ml balsamic vinegar
- 15 ml maple syrup or brown sugar
- 10 ml grainy mustard
- 1 garlic clove, finely crushed
Directions
- In a medium saucepan of boiling water, cook barley and lentils for 40 minutes, until both are tender. Drain well in a colander and set aside to cool completely. Lentils and barley can be cooked ahead and refrigerated for up to 3 days before finishing salad.
- In a large bowl, toss barley, lentils, parsley, cucumber, tomato, feta and mint. In a small bowl or jar, whisk or shake together canola oil, vinegar, maple syrup, mustard, and garlic and drizzle over salad to taste. Toss to coat.
- Serve immediately, or refrigerate until needed.
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