Festive Barley & Zucchini Salad

Ingredients

• For the salad
• 1 medium sized zucchini
• 10-12 cherry tomatoes
• 2 big handfuls rocket
• 2 cups barley cooked
• 2 tbsp pepitas
• 2 tbsp barberries (can substitute for cranberries or goji berries)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Feta to top

• For the candied walnuts
• 1 1/2 cups raw walnuts
• 1/3 cup raw sugar
• 2 tsp balsamic vinegar

Directions

Preheat oven to 160°C. To caramelise the walnuts, melt the sugar and balsamic vinegar together over low heat. Once melted add in the walnuts and toss together to cover. Quickly transfer onto a lined baking sheet and bake for ~10 minutes. To assemble the salad, use a potato peeler to peel the zucchini into ribbons and chop the cherry tomatoes in half. Put all of the vegetables and barley into a large bowl. Top with pepitas, barberries, walnuts and feta. Once the salad is ready to serve you can drizzle over the olive oil and balsamic vinegar. Enjoy!