Ingredients
- 200 g of barley
- 2 peppers, orange and yellow
- 190 g of pitted black olives
- 1 red pepper
- 10 g of mint leaves
- 2 tbsp of olive oil
- 1 lemon, juiced
- 400 g of artichoke hearts
- 100 g of feta
Method
Step 1
Cook the Barley to pack instructions (about 10 mins). Drain and rinse under cold water, transfer into a big bowl.Step 2
Pierce the peppers a few times with a knife and place on a hot barbecue. Turn until charred all over, about 20 mins.Step 3
When tender and charred, tie the peppers up in a freezer bag and set aside to cool.Step 4
Fetch your Barley bowl and add the artichoke hearts, olives, mint, feta, oil and lemon juice.Step 5
Once cool, peel the skin from the peppers and remove the seeds. Tear into chunks and add to the BarleyStep 6
Season, mix it all together and serve.