Roasted Beetroot, Sugar Snap Peas & Fetta Cheese Salad

Place the pearl barley and the water in a medium saucepan and bring to the boil. Simmer for 30-35 minutes or until tender. Add the sugar snap peas in the last 3 minutes. Drain and transfer to a medium bowl.

Place the beetroot wedges on a lined oven tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 30 minutes or until the beetroot is tender.

Meanwhile, heat the remaining olive oil in a medium frying pan. Add the red onion and cook, stirring, for 5 minutes or until tender. Add the garlic and the cumin and cook for 1 minute or until fragrant. Add the lentils and cook, stirring, for 1 minute or until heated through. Transfer to the bowl with the pearl barley.