Your guests will not be disappointed if this dish comes out of the kitchen. That’s all I’m saying. From Leah Koenig‘s new cookbook, The Hadassah Everyday Cookbook.

Ingredients

1 cup pearl barley

2 stalks celery, diced

1 green apple (e.g. Granny Smith), peeled and diced

1/2 cup crumbled feta cheese

1/4 cup lemon juice

3 tablespoons olive oil

2 teaspoons honey

salt and freshly ground pepper

Directions

1. Boil barley in a large saucepan, partially covered, until tender, about 30 minutes. Meanwhile, chop celery, apple, and parsley.

2. Drain barley and transfer, still warm, to a bowl. Add celery, apple, parsley, and feta. In a small bowl, whisk together lemon juice, oil, honey, and salt and pepper to taste; drizzle over salad and toss to combine. Serve warm or at room temperature.