3/4 cup (150g) pearl barley
1/3 cup (65g) pepitas (pumpkin seeds)
400g Coles Australian Kalettes, trimmed, halved lengthways
1/2 cup shredded mint
1/2 cup shredded flat-leaf parsley
4 spring onions, finely chopped
1/4 cup (40g) currants
150g fetta, crumbled
Lemon zest, to serve
2 tbsp lemon juice
1/2 cup (125ml) extra virgin olive oi
Combine the barley with 21/4 cups (560ml) water in a small saucepan. Bring to the boil. Reduce heat to low and simmer, partially covered, for 35 mins or until barley is tender. Spread barley in a single layer on a baking tray lined with paper towel. Place in the fridge for 30 mins to chill.
Meanwhile, heat a medium saucepan over medium-low heat. Add the pepitas and cook, stirring, for 3-5 mins or until crisp and golden brown. Set aside to cool.
While the pepitas are cooling, to make the lemon dressing, add lemon juice and extra virgin olive oil to a bowl and whisk to combine. Combine kalette with ¼ cup (60ml) of the lemon dressing in a medium bowl. Heat a medium frying pan over high heat. Cook half the kalette, cut-side down, for 3 mins or until charred. Cook, stirring, for a further 1 min or until tender. Season to taste. Transfer to a plate. Repeat with remaining kalette. Set aside for 20 mins to cool.
Combine kalette, barley, pepitas, mint, parsley, spring onion, currants and remaining lemon dressing in a large bowl. Season with salt and top with fetta. Sprinkle with lemon zest. Serve immediately.
Recipe by Taste.com.au