Fig and Feta Salad

Fig and Feta Salad

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The flavours in this salad are truly delicious with the sweetness from the figs and the saltiness from the feta complimenting each other nicely.

It’s surprisingly filling too so makes a great lunch or dinner.

Ingredients: serves 2

1.5 red onions, cut into wedges

1 tbsp. olive oil

1 tsp easy garlic or 1 clove crushed

60g dry pearl barley

10 cherry tomatoes, halved

4 figs, cut into half

2 handfuls of rocket or baby spinach

20g pine nuts

100g feta


For the dressing:

1 tsp easy garlic or 1 clove crushed

1 tbsp. red wine vinegar

1 tsp lemon juice


Preheat the oven to 180 degrees fan / 200 c / gas mark 6.

Spread onion wedges into a roasting tin and drizzle with the olive oil and garlic.  Put in the oven for 20 minutes.

Meanwhile put a saucepan of water on to boil and add the pearl barley.  leave to simmer for 30 minutes until the grain is tender but still has some bite.  Drain.

Once the onion has been cooking for 20 minutes add the tomatoes to the tray and gently mix.  Then place the fig halves in, seed side up.  Cook for a further 10 minutes until tomatoes and figs are soft.

While this is cooking make the dressing by mixing the three ingredients together in a small bowl.

Lay the rocket or spinach onto your plates and once cooked add the pearl barley and scatter over the pine nuts.  Next place the cooked vegetables and figs on and lastly crumble over the feta.  Serve with the dressing on top or on the side.

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