A generous, hearty salad. Any leftovers are good cold the next day. 

Timings

Prep time: 10 minutes

Cook time: 30 minutes

Serves 

4 

Ingredients

  • 1 x 500g bag frozen Mediterranean vegetables, defrosted
  • 3 red onions, peeled and cut into eight wedges through the root
  • 3 carrots, halved lengthways then cut into 3cm pieces (about 350g total)
  • 4 tbsp olive oil
  • 250g pearl barley or other whole grain, or leftover lentils, cooked (you should have about 500g when cooked)
  • 200g feta or feta-style cheese, crumbled
  • ½ lemon
  • ½ bunch fresh mint

Method

  1. Preheat the oven to 220C/200C fan/gas mark 7.
  2. Mix the Mediterranean vegetables, onion wedges and carrot sticks with the olive oil and some salt and black pepper.
  3. Spread out on a roasting tin and roast for 30 minutes or until tinged with brown.
  4. Remove from the oven and tip the cooked grains and crumbled feta onto the veg in the hot roasting tin. Toss together gently.
  5. Season again with salt, pepper and some lemon juice, plus a little grated lemon zest. Rip over the fresh mint.

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