Capsicum and barley salad
Adding capsicum and spring onion to cooked barley makes a hearty salad.
2½ cups cooked barley
1-2 red capsicums, deseeded and finely sliced
¼-½ cup sliced, pitted black olives
1 spring onion, finely sliced
white pepper, to taste
2 Tbsp extra virgin olive oil
Place barley, capsicums, olives, spring onion and pepper in a bowl.
Add olive oil and mix. Serve.