Summer salad

I had a bit of leftover cooked barley, so I improvised a quick salad for my lunch today. It turned out pretty tasty, so I thought I'd share the recipe with you guys.

• 30g sliced almonds
• 1/2 cup cooked barley (or any grain of your choice)
• 2 loose cups arugula
• 1 peach, cut in pieces
• 30g sheep feta
• olive oil
• white balsamic vinegar

Bring a dry pan to medium heat, add the almonds and toast for 5-6 minutes, until fragrant. Swirl from time to time and keep an eye one it, nuts burn easily.

Whip the oil and the vinegar together to make the dressing. Put all the ingredients in a bowl, mix and enjoy!