Barley salad with broccoli, feta, and tomatoes Barley (40 g) Broccoli (150 g) Cherry tomatoes (100 g) Carrots (1 medium) Onion (optional) Feta cheese (20 g) Olive oil (12 mL, 1 tbsp) Parsley Salt and pepper Boil the barley in salted water. In a separate pan, steam the broccoli. When both are cooked, drain well and set aside to cool. Mix the barley and broccoli in a bowl and add the raw chopped cherry tomatoes, carrots, and onion. Stir in the feta cheese. Season with the oil, parsley, and salt and pepper to taste. Serve warm or cold. Side dish: leafy green vegetables, seasoned with oil and
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