Ingredients:
- ¾ cup pearl barley
- Kosher salt
- Pepper
- 1 pound medium sweet potatoes
- 4½ tablespoons olive oil
- ¾ teaspoon ground cumin
- 3 tablespoons fresh lime juice
- 1 pinch cayenne
- 1 small red onion
- 3 ounces baby arugula
- ½ cup fresh mint or cilantro leaves
- Feta (crumbled)
Directions
Heat oven to 450° F.
In a medium saucepan, combine the barley, 2½ cups water and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20-25 minutes. Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.
Meanwhile, on a second baking sheet, toss the sweet potatoes with 3 tablespoons oil, ½ teaspoon cumin and ½ teaspoon each salt and pepper. Roast until golden brown and tender, 15-18 minutes.
In a large bowl, whisk together the lime juice, remaining 1½ tablespoon oil and ¼ teaspoon cumin, pinch cayenne and ¼ teaspoon salt. Add onion, toss and let sit, tossing occasionally, for at least 5 minutes.
Add the barley to the bowl and toss to combine. Gently fold in the sweet potatoes, then the arugula and mint.
Serve with feta, if desired.