A few salads

Recently I put together a recipe feature for the wonderful Appetite Magazine in Singapore of easy simple dishes utilising feta in different ways and I thought I'd post the salads - yum, fresh and super easy - and just as good heading into the cooler months as they are in summer. I'm off to Bourke St Bakery for the Sourdough Masterclass this weekend and can't wait - it should be great - maybe, just maybe, I'll conquer the damn starter and have some success!

Pearl barley, lentil and roast tomato salad

¾ cup pearl barley

2 cups water

½ cup puy lentils

250 g cherry tomatoes

2 Tbsp olive oil

1 red onion, finely sliced

80 g feta

2 Tbsp balsamic glaze

½ cup basil leaves, coarsely torn

½ cup parsley, leaves coarsely torn

Preheat the oven to 180°C

Place the pearl barley in a small saucepan along with 2 cups of water and cook for 15 to 20 mins or until the barley is cooked. It should have doubled in size, appear fluffy and have a slight resistance when you bite into it.Repeat the process in another saucepan with the lentils. Rinse both the barley and lentils in cold water and drain thoroughly before adding both into a large mixing bowl. Add the tomatoes to a roasting tray with half the olive oil and toss to coat. Season with salt and pepper. Roast in the oven for 5 to 10 mins or until the skin is just starting to blister. Add the tomatoes and red onion to the salad with the feta, balsamic glaze and herbs. Toss gently to combine and serve.

 Roasted pumpkin, with feta, asparagus and grapes

750 g pumpkin, cut into wedges

30 ml olive oil

Salt and pepper, to season

12 asparagus spears, tough ends trimmed

2 bunches of table grapes

100g feta

Preheat the oven to 180°C. Place the pumpkin wedges, skin-side down, in a roasting pan. Drizzle with olive oil, season to taste and roast until tender, about 40 mins. Cook the asparagus spears in plenty of boiling salted water for 2 to 3 mins. The asparagus should still be slightly firm and crunchy. Add the roasted pumpkin and asparagus to a large bowl with the grapes and feta. Toss gently to combine, then serve.