Fresh: Lamb, Barley, Feta & Lemon Salad
If you are anything like me, you’ll be getting ready to leave the comfort food behind and move towards lighter spring salads with loads of fresh flavours.
This salad would be lovely for a relaxed Saturday lunch with friends. It takes hardly any time to make, looks pretty, tastes gorgeous and would go perfectly with a bottle of nice Orange riesling. It’s pretty much a self-contained meal but you could serve it with some nice warm Turkish bread drizzled with olive oil and served in warm chunks.
And here are a few more beautiful Spring salads over here at the incredible What Katie Ate blog.
Lamb, barley, feta and lemon salad
1 cup pearl barley
1 cup frozen peas
1/2 cup fetta, cubed
1 clove garlic, very finely chopped
zest and juice of one lemon
4 tbsp extra virgin olive oil
1/2 cup mint leaves, roughly chopped
1 lamb backstrap (about 400g)
Place barley in a saucepan with six cups of cold water, bring to the boil and then reduce to a simmer for about 25 minutes. Meanwhile, mix the garlic, lemon zest and juice and olive oil together in a jar and give it a good shake. Drain the barley, and while it’s still hot toss with the barley. Cook the peas and toss these through the barley. Heat a little extra olive oil in a small saucepan, rub the lamb with sea salt and black pepper and cook for 2 minutes on each side. Set aside under a tent of foil for a couple of minutes.
Finish the salad off by tossing with the mint leaves, slicing the lamb across the grain into little medallions and scattering these over the top of the whole salad. And serve!