Lentil & Beetroot Salad with Fetta

Add the pearl barley to a large saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes or until soft in texture but slightly chewy. Add the green beans in the final 2 minutes. You may need to add more boiling water if it runs dry. Drain. Transfer to a large bowl.

Meanwhile, in a small bowl whisk the olive oil, Dijon mustard and lemon juice until well combined. Set aside.

Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the lentils and stir until heated through. Transfer lentils to the bowl with the pearl barley and beans.

Add the cooked beetroot, walnuts, parsley and fetta cheese. Pour over the dressing and toss to combine. Season to taste with salt and pepper.