chanukah – barley beet salad

by Leah Halmagyi


  • 1½ cups pearl barley
  • 2L vegetable stock
  • 4 small golden beetroot
  • 1 cup walnuts, toasted
  • 1 bunch parsley, roughly chopped
  • ½ bunch mint leaves, roughly chopped
  • 125g sheep’s feta, crumbled
  • juice of 1 lemon
  • 2 Tbsp walnut oil
  • 1 tsp Herbes de Provence
  • sea salt flakes and freshly-ground black pepper


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

1 Combine the barley and stock in a medium saucepan and bring to a simmer. Cook for 30 minutes, then drain. Allow to cool. Scrub the beetroot, then slice very finely on a mandoline.
2 Mix the barley, beetroot, walnuts, herbs and feta in a large bowl. Whisk the lemon juice, oil and Herbes de Provence in a second bowl, season with salt and pepper, then drizzle over.