Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

This colourful grilled broccoli and barley salad is both delightful to the eyes and stomach with a spread of fresh greens and a protein of your choice. As healthful as it is, don’t underestimate its ability to pack a punch with homemade oregano salsa, serving heat and fragrance at once.


  • 1 cup (200 g) pearl barley
  • 1 medium head broccoli (350 g), cut into small florets
  • 1 bunch broccolini (175 g), trimmed, halved lengthways
  • 500 g vine-ripened cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 100 g baby salad leaves


  • 1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely
  • ½ cup firmly packed fresh oregano leaves, chopped finely
  • 2 green onions (scallions), sliced thinly
  • 2 tbsps baby capers
  • 1 fresh long red chilli, seeded, chopped finely
  • ½ cup (125 ml) extra virgin olive oil
  • ¼ cup (60 ml) sherry vinegar
  • Fresh oregano leaves, extra


  • 600 grams beef rump steak OR
  • 4 x 220 g salmon fillets OR
  • 400 g piece fetta, and
  • 1 tbsp extra virgin olive oil

Cook barley in a large saucepan of boiling salted water for 35 mins or until just tender. Drain; transfer to a large bowl.


Meanwhile, to make oregano salsa, combine ingredients, except last, in a bowl; season to taste. Top with extra oregano leaves.

Preheat a large oiled grill plate (or pan or barbecue) over medium heat until smoking. Place broccoli, broccolini, tomatoes and oil in a bowl; stir to coat. Grill broccoli and broccolini for 3 mins on each side or until light char marks appear. Add to bowl with barley. Grill tomatoes, turning, for 3 mins or until blistered; add to bowl with barley.

Cook your choice of protein on hot grill plate:



Grill beef for 4 mins on one side, then turn and cook for a further 3 mins on the other side for medium-rare or until cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 10 mins. Slice thickly across the grain.



Cook salmon for 2 mins on each side for medium or until cooked to your liking. Flake into bite-sized pieces.



Cut 30 cm squares of foil and baking paper. Place foil on bench and top with paper. Pat fetta dry with paper towel. Place fetta in centre of paper and drizzle with the 1 tbsp oil. Season with salt and pepper. Bring sides of foil and baking paper together and fold down to seal; twist ends. Cook parcel on grill plate for 5 mins on each side until fetta is hot and softened. Remove from foil, taking care as the steam will be hot. Cut into bite-sized pieces.


Add protein mixture to barley mixture; toss to mix well. Transfer barley mixture to a platter or divide among plates. Drizzle with the salsa; season to taste. Serve with salad leaves and remaining salsa.

Download or print the recipe