Lettuce, feta and courgette barley salad

Prep 0 h : 5 m
Cook 0 h : 45 m


  • 200g barley

    3 tbsp extra virgin olive oil

    240g courgette, sliced lengthways

    1 finely chopped long fresh red chilli

    3 baby gem lettuce, halved and torn

    2 cups finely chopped fresh flat-leaf parsley leaves

    1 clove garlic, crushed

    2 tbsp lemon juice

    1 tbsp white balsamic vinegar

    ¼ cup feta

    2 tbsp toasted pine nuts


  • Cook barley in a large saucepan of boiling salted water for 35 mins or until just tender.

    Drain; transfer to a large bowl.

    Toss with 2 tbsp extra virgin olive oil.


    Meanwhile, toss courgette with remaining virgin olive oil in a bowl; season.

    Cook courgette slices on a heated oiled grill plate (or grill) over medium heat, for 2 mins each side or until golden brown.

    Add red chilli, lettuce, parsley, garlic, lemon juice and white balsamic to barley; toss well to combine.

    Season to taste.

    Serve salad topped with courgette, feta and toasted pine nuts.