- 1 cup of barley
- 3 cups of water
- 1 cup hazelnuts chopped
- 1/2 cup greek feta
- 1 cucumber skinned and chopped
- 1 cup fresh arugula
- 1 teaspoon apple cider vinegar
- 1/2 cup parsley chopped
- 1 clove of garlic minced
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- salt to taste
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Soak 1 cup of barley for one hour.
Heat over to 350 degrees. Chop hazelnuts in half and roast for 12 minutes.
Add pre-soaked barley to a pot with 3 cups of water. Bring to a boil and then lower to simmer and cover and cook for 25 minutes or until tender and water is absorbed. Remove from heat.
Add vinegar, parsley, garlic, olive oil and lime juice to a bowl. Whisk together and add salt to taste.
To serve: Toss barley with lime dressing. Add arugula, cucumber and hazelnuts. Mix together. Top with feta.