1 cup black barley
1/2 red onion,
1 baby cucumber
1 punnet cherry tomatoes
200 g baby spinach,
100 g feta
Small bunch of mint
Salt and pepper
Rinse one cup of black barley and place in a saucepan. Cover with enough cold water to rise about 4 cm above the grain. Bring to a boil and then reduce to a simmer with the lid on.
Simmer gently until the water has been absorbed, and turn off the heat when air holes appear through the cooked grains.
Rinse under cold water to remove any excess starch. Fluff with a fork and turn out into a large flat bowl. Allow to cool.
Finely slice red onion and toss through the grain with lots of lemon juice and a good glug of olive oil.
Chop cucumber, tomatoes, and some mint and ad to the mix with baby spinach.
Crumble half a packet of feta over the top and lightly mix.
Slice avocado and place on top with the rest of the mint.
Add salt, and pepper to taste.