Pearl barley, pomegranate, mint and feta salad

So I had this amazing bulgur wheat salad at the Boddington Cafe (we finally got a table, whoop whoop!) a couple of weeks ago, and I decided to make a pearl barley version, since I am constantly looking for ways to reinvent it, and I always have some in my larder. I can't remember exactly what went into the Bonnngton Cafe one (we'd had a couple of drinks by the time the main course arrived), I only remeber the crunchy texture and the parsley -which I am not a massive fan of - so you could say this salad was a bit of an experiement. And it turned out to be successful one. I had some friends coming round for a relaxed lunch in my garden, so we ate this salad, grilled Polish sausage, corn on the cob and roasted red peppers

Ingredients

Pearl Barley

Vegetable stock

Cucumber

Carrot, grated

Pomegranate

Feta cheese

Fresh mint

Lemon juice

Olive oil

Cool the pearl barley in the vegetable stock and allow to cool. Smother in lemon juice and olive oil, then add everything else! Easy. I had a lovely chilled Bank Holiday weekend, and as I have been on a bit of a health kick, I decided to treat myself to a reflexology session and a natrual body scrub, which is mixture of yoghurt, oats, orange peel and sesame oil. You rub it into your face and body and leave it for a few minutes before washing off, and are left with the softest, smoothest skin. You should take your time in washing it off properly, because otherwise you end up finding oats in odd places. So that's been me recently, and as much as I've enjoyed looking after mind, body and spirit in recent weeks, I am really ready to go on a massive night out soon