Four ways with: hearty winter salads

Prep + cook time: 45 mins + cooling
Serves: 4

Cook 1 cup barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain; transfer to a large bowl. Toss with 2 tablespoons extra virgin olive oil. Cool. Add 1 sliced Lebanese cucumber, 2 sliced medium heirloom tomatoes, 2 trimmed and quartered radishes, 2 sliced spring onions, 1 cup chopped fresh flat-leaf parsley and ½ cup chopped fresh mint; season to taste. Combine 2 tablespoons extra virgin olive oil and 1½ tablespoons pomegranate molasses; drizzle over salad, toss to combine. Top with 2 tablespoons pomegranate seeds.

Prep + cook time: 40 mins
Serves: 4

Cook 1 cup barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain. Cool. Place 50g trimmed kale leaves, ¼ cup fresh basil leaves, ½ cup walnuts, 1 crushed clove garlic, ½ cup grated parmesan and 2 tablespoons lemon juice in a food processor; process to a chunky paste. Transfer to a bowl; stir in ¼ cup extra virgin olive oil. Season to taste. Stir pesto through barley. Heat 1 tablespoon olive oil in a large frying pan over medium heat; cook 250g sliced haloumi for 1 minute each side or until golden brown. Serve salad topped with fried haloumi, 150g halved red seedless grapes and 2 tablespoons basil leaves.

Prep + cook time: 1 hour 10 mins + cooling
Serves: 4

Preheat oven to 180°C. Cook 1 cup barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain; transfer to a large bowl. Toss with 2 tablespoons extra virgin olive oil. Cool. Place 500g vine-ripened cherry tomatoes and 350g chopped eggplant on a large oven tray. Drizzle with ¼ cup olive oil, sprinkle with 1 teaspoon ground cumin; season. Toss well to coat. Bake for 30 minutes. Add 1 cup green olives to tray; bake for 10 minutes or until tomatoes are soft and eggplant is golden brown. Add tomato mixture to barley with 2 tablespoons currants and 1 cup chopped fresh flat-leaf parsley. Combine 1 tablespoon finely chopped capers, 1 tablespoon white wine vinegar and 1 teaspoon caster sugar in a small bowl; drizzle over salad.

Prep + cook time: 40 mins
Serves: 4

Cook 1 cup barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain; transfer to a large bowl. Toss with 2 tablespoons extra virgin olive oil. Cool. Slice 2 medium courgettes lengthways; toss with 1 tablespoon extra virgin olive oil in a bowl; season. Cook courgette slices on a heated oiled grill plate (or grill) over medium heat, for 2 minutes each side or until golden brown. Add 1 finely chopped long fresh red chilli, 3 baby gem lettuce, halved and torn, 2 cups finely chopped fresh flat-leaf parsley, 1 crushed clove garlic, 2 tablespoons lemon juice and 1 tablespoon white balsamic to barley; toss well to combine. Season to taste. Serve salad topped with courgette, ¼ cup feta and 2 tablespoons toasted pine nuts.