I cheated a bit with this one. I didn't roast the peppers myself, but used some already roasted from a jar. Saved a lot of time, let me tell you.
Chopped roasted peppers, olives, spring onions and feta cheese were mixed in a large bowl, whilst the pearl barley was simmered in the pan of water.
The dressing was made up of lemon juice, olive oil, honey, all spice, paprika, garlic and salt whisked together with a fork. This was all combined in the mixing bowl to produce a hearty low calorie salad.
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