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Pearl Barley with Spinach and Feta

5 from 1 vote
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  • 1 Tbsp olive oil or canola oil
  • 1 cup red onion, finely chopped
  • 2 Tbsp garlic, chopped
  • 1 tsp cardamom
  • 4 cups baby spinach, stems removed
  • juice of 1 lemon + 1 more to serve
  • zest of one lemon
  • 2 cups cooked pearl barley
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup almonds, slivered
  • 1/2 cup golden raisins
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley, optional garnish


  • Heat oil in a large pan over medium-high heat. Add onion and cook, stirring for 3 minutes. Add garlic, cardamom, lemon juice and zest and cook 30 seconds. Add spinach, lemon juice and zest. Cook, stirring, until spinach is wilted, about 30 seconds.
  • Add cooked barley, feta, almonds and raisins. Season with salt and pepper to taste. Heat through if serving warm drizzle with the juice of one lemon and chopped fresh parsley.
  • For a great salad option: store in an air-tight container in fridge and serve cold, drizzled with more fresh lemon juice.