- 30 g butter
- 1 T olive oil
- 200 g pearl barley, rinsed
- 2 garlic cloves, crushed
- 1 medium onion, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 3 1⁄2 – 4 cups chicken or vegetable stock
- 150 g feta
- 12 (about 650 g) baby beetroot
- Dill, for serving
- Salanova lettuce leaves, a handful, for serving (optional)
Preheat the oven to 190°C. Heat the butter and oil in an ovenproof casserole. Add the barley, garlic and onion and sauté gently, stirring often, for 10 minutes or until the onion is tender and the barley golden. Season and pour in the stock. Bring to a bubble.
Cover and bake for 45 minutes, or until the liquid is absorbed and the barley is tender but nutty. Stir the barley to fluff it up.
Turn onto a platter. Break half the feta over the barley and top with the roast beetroot. Add the remaining feta. If you like, warm the feta first until starting to melt. Garnish with dill and tuck in the salad leaves if using.
To roast the beetroot, wrap them in baking paper, keeping them in a single layer, and secure the parcel with string. Place on a baking tray. Bake for 1 hour, or until tender. Halve, moisten with olive oil and season to taste. If you must peel them, wait until they are cool enough to handle and don’t forget to wear gloves.
Cook's note: This dish is has a great texture and the beetroot adds lovely rich colour.