½ cup (125 mL) dry green lentils
½ cup (125 mL) pearl or pot barley
1 clove garlic, finely grated or crushed (optional)
2-3 cups (500-750 mL) finely chopped kale or spinach, tough stems discarded
1 tart apple, cored and diced
½ cup (125 mL) crumbled feta
¼ cup (60 mL) finely chopped purple onion
⅓ cup (85 mL) canola oil
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) white wine or rice vinegar
2 tsp (10 mL) grainy mustard
1 tsp (5 mL) honey or sugar
⅓ cup (85 mL) chopped toasted almonds
salt and freshly ground black pepper
1. In a large saucepan of boiling water, cook the lentils and barley, along with a clove of garlic (optional), for 20 minutes, or until tender. Drain well, discarding the garlic, and set aside to cool completely.
2. Once the lentils and barley are cool, add the kale, apple, feta, and purple onion. To make the dressing, whisk remaining (except almonds) ingredients together in a small bowl or shake them all up in a jar. Pour over the salad and toss to combine. Top with almonds just before serving.