Gosh, we do love a bit of fruit in a salad. It's the perfect way to find a great balance of flavours – and the golden trinity of sweetness, savoury and sourness is the key to any great dish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
walnuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Preheat the oven to 200°C/180°C fan-forced. Rinse the pearl barley well.
Add the pearl barley to a medium saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes, or until soft in texture but still tender to the bite. You may need to add more boiling water if the saucepan runs dry. Drain and transfer to a large bowl.
Meanwhile, cut the red capsicum in half and remove the white core. Place the capsicum skin side up on the prepared oven tray and drizzle with 1/2 the olive oil. Roast in the oven for 20 minutes, or until the skin starts to blister and blacken slightly. Remove the capsicum from the oven and carefully wrap up in the foil to trap the heat. Set aside for 10 minutes, then peel the skin away from the flesh and slice the flesh into strips.
Meanwhile, core the pear and slice into 1 cm thick slices. Heat a drizzle of olive oil in a grill pan over a medium-high heat. Cook the pear slices for 4-5 minutes on each side, or until golden and warm. Set aside. Roughly chop the walnuts. Crumble the fetta cheese. Add the rocket leaves, red capsicum, pear, walnuts and fetta cheese to the bowl with the pearl barley. Gently toss to combine and season to taste with salt and pepper.
Combine the balsamic vinegar, remaining olive oil and a pinch of salt and pepper in a small bowl or jar with a lid. Stir or shake until well combined.
Divide the salad between bowls. Top with a drizzle of the balsamic vinaigrette.