Barley salad with spinach and sardines

Packed with omega-3 fatty acids, sardines are great for brain function and development.

Enjoy them in this barley salad with spinach and blistered tomatoes.

• COOKING TIME: 30 mins
• SERVES: 4

Ingredients

For the dressing

• 
  ⅓  cup olive oil
• 
  2 Tbsp white-wine vinegar
• 
  2 Tbsp honey
• 
  Zest and juice of 1 lemon

For the dressing

• 
  2 cups cherry tomatoes, halved
• 
  2 Tbsp olive oil
• 
  1 clove garlic, finely chopped
• 
  1½ cups cooked barley
• 
  2 cans sardines, cleaned
• 
  1½ cups baby spinach
• 
  ¾ cup bean sprouts

Method

For the dressing

1. Whisk all the ingredients together and set aside.

For the barley salad

1. Preheat oven to 200°C. 
2. Toss tomatoes, olive oil and garlic together. Season and roast for 15 minutes. Set aside until cooled. 
3. Place the barley at the bottom of a jar, followed by the tomatoes, sardines and the baby spinach. Top with bean sprouts and drizzle with the dressing.