This recipe was whipped from a Waitrose magazine that my mum gave me, I’ve altered it very slightly to serve 4 people. It’s a gorgeous seasonal recipe making the most of the figs that are currently in the shops. It makes a fantastic lunch or a light supper, and looks very impressive on the plate, as well as being rather good on the palate.
2 red onions, cut into 8 wedges
2 tsp fennel seeds
100g pearl barley, rinsed
6 figs, quartered
200g feta cheese, crumbles
A generous handful of rocket leaves
1 garlic clove, crushed
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tsp lemon juice
Sea salt and freshly ground black pepper
Toss the onion with the fennel seeds and a good glug of rapeseed oil and roast at 200C for 30-35 mins until soft and starting to brown. Place in a large bowl.
Cover the barley with cold water, add a pinch of salt, bring to the boil and cook for 25- 40 mins until just tender but still chewy. Add to the onions.
Whisk the dressing ingredients together and add any scrapings from the onion tin, then combine with the barley and onions.
Add the figs, feta and rocket to the bowl and gently roll everything together.
Arrange on a serving platter or individual plates and serve.