BARLEY AND FRESH HERB SALAD WITH ROASTED TOMATOES

Ingredients

• 4 cups water
• 1 cup pearl barley
• 4 tbsp canola oil, divided
• 1 tsp finely chopped garlic
• 1 tsp liquid honey
• 2 cups halved grape tomatoes
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 cups sliced trimmed snow peas
• 1 cup chopped fresh Italian parsley
• 1 cup chopped fresh mint leaves
• 1 cup cubed feta cheese
• 3/4 cup sunflower seeds, toasted

Directions

1. Preheat oven to 400°F.
2. Combine water and barley in a small pot over medium heat. Simmer until barley is tender, about 15 – 20 minutes. Drain and rinse under cold water.
3. Meanwhile, whisk 2 tbsp oil, garlic and honey together. Spread tomatoes on a parchment paper-lined baking sheet and drizzle with oil mixture. Toss to combine. Bake until tender, about 10 – 15 minutes.
4. To make dressing, whisk 2 tbsp oil, vinegar, Dijon mustard, salt and pepper together in a small bowl.
5. Transfer barley to a large bowl. Add peas, parsley, mint, cheese, seeds and dressing. Toss to combine. Stir in roasted tomatoes.