Black Barley Salad with Brussels Sprouts, Pomegranate, Cashews, and Feta

Method

1. Rinse the grain and cook according to package instructions in stock or with a teaspoon of bouillon powder until soft but with a bit of a bite. For the black barley, this will be about 40 min. Drain and let cool slightly.
2. Preheat the oven to 200°C. Wash the sprouts. Cut half of them in half and put in a roasting tin with some olive oil, sea salt and a pinch of chili flakes. Roast until soft and edges are caramelised, 20-25 min.
3. Finely slice the remaining Brussels sprouts.
4. Roughly chop the nuts and roast in the oven with the brussels sprouts for a few minutes until they get a little bit of colour. Keep an eye on these, they’ll probably just need 5 min!
5. Make the dressing. Whisk together all ingredients. Season with salt and pepper to taste.
6. Pick out the pomegranate seeds from the pomegranate.
7. Assemble the Salad. In a large bowl, combine the cooked grain, roasted Brussels sprouts, raw shredded sprouts, pomegranate seeds, and chopped nuts. Crumble in the feta. Toss gently to combine. Drizzle the dressing over the salad and toss again until well coated.