By Devi Poojari
Jammy roasted grapes with pearl barley tossed together in a salad brings the kind of tart-sweet-moreishness that is a refreshing take from typically dull Monday salad bowls.
1 cup seedless grapes ¼ cup barley, cooked in salted water 1 teaspoon olive oil 2 tablespoons chopped chives 2 teaspoons lime juice 2 tablespoons roasted walnuts Salt and pepper, to taste
Wash and dry the grapes, drizzle with olive oil and a sprinkle of sugar and roast in a moderately hot oven for 15-20 minutes.
Combine the cooked barley, roasted grapes, chives and walnuts in a large bowl.
Drizzle with olive oil, season with salt and pepper and serve at room temperature.