Capsicum and barley salad
Adding capsicum and spring onion to cooked barley makes a hearty salad.
Ingredients
Serves 4
2½ cups cooked barley
1-2 red capsicums, deseeded and finely sliced
¼-½ cup sliced, pitted black olives
1 spring onion, finely sliced
white pepper, to taste
2 Tbsp extra virgin olive oil
Method
Place barley, capsicums, olives, spring onion and season to taste with pepper.
Add olive oil and mix. Serve.