Ingredients

1/2 small red onion (halved and finely sliced)

1 tbsp red wine vinegar

1/2 lemon (juiced)

1 tsp ground cumin

125g pearled barley

olive oil

100g block feta cheese (crumbled)

1 avocado (diced)

a small bunch mint (shredded)

Preparation

  1. Put the onion in a bowl with the vinegar, lemon juice and cumin and season. Toss and leave for 10 minutes. Cook the barley for 15-20 minutes until just tender. Drain and cool. add to the onion bowl with 1 tbsp olive oil, feta and avocados and mint.

  2. Toss everything well and serve.

361 kcalories, protein 12.1g, carbohydrate 30.6g, fat 2.2 g, saturated fat 6.1g, fibre 3.5g, salt 0.96 g