Peach Barley Salad With Asparagus and Feta
Recipe type: Salad
Serves: serves 4
Toasted Walnuts
  • 1 cup of walnut pieces
  • 1 tbsp butter (if you use salted butter, adjust the salt quantity below to ¼ tsp)
  • 3 sprigs of fresh thyme
  • ¼ tsp cayenne pepper
  • ¼ tsp dried garlic powder
  • ¼ tsp fresh ground black pepper
  • ½ tsp salt
Peach Yogurt Dressing
  • 4 tbsp plain yogurt
  • 1 tbsp canned peach syrup
  • pinch of chilli powder
  • salt and pepper to taste
  • 2 cups of cooked pearl barley (if you're cooking barley the ratio is 1 cup of uncooked barley to 3 cups of water. 1 cup of uncooked barley yields approximately 3 cups of cooked barley)
  • 4 cups of mixed salad greens
  • 1 can of sliced cling peaches
  • 1 bunch of asparagus (about 12 - 15 stalks) steamed, with stems trimmed,
  • 1 cup of blackberries
  • ½ cup of crumbled feta cheese
Toasted Walnuts
  1. Melt butter in a skillet over medium heat.
  2. Once butter is melted add in walnuts, thyme, cayenne, garlic powder and salt and pepper and stir well to get the walnuts coated with the spices.
  3. Sauté for 4-6 minutes, stirring frequently until nuts are toasted and fragrant. Set aside to cool in pan while you assemble the salad and dressing.
Peach Yogurt Dressing
  1. Drain syrup from the can of peaches - set aside peaches for the salad. You'll have far more than 1 tbsp of peach syrup so be sure to save the remaining for other uses.
  2. In a small bowl, combine yogurt and peach syrup from the canned peaches you'll use for the salad. Stir well until completely smooth.
  3. Stir in chili powder, salt and pepper until well combined. Taste and adjust seasoning accordingly.
  4. Let sit while you assemble the salad so the flavours can combine
  1. Take the peach slices you set aside earlier and pat them dry with a paper towel and then dice the slices
  2. In 4 large, individual salad bowls or plates, divide the mixed salad greens so each plate gets about 1 cup of greens.
  3. Top greens with ½ cup of warm, cooked barley (you can also serve cold)
  4. Divide the diced peaches, asparagus pieces and blackberries between the salad plates
  5. Sprinkle each plate with the toasted walnuts and crumbled feta cheese
  6. Drizzle dressing over each plate
  7. Eat with gusto!
Recipe by Food Bloggers of Canada at