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1
Heat oven to 450 degrees F. In a medium saucepan, combine the barley, 2 1/2 cups water and 1/2 teaspoon salt and bring to a boil.
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2
Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes.
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3
Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.
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4
Meanwhile, on a second baking sheet, toss the sweet potatoes with 3 tablespoons oil, 1/2 teaspoon cumin and 1/2 teaspoon each salt and pepper.
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5
Roast until golden brown and tender, 15 to 18 minutes.
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6
In a large bowl, whisk together the lime juice, remaining 1 1/2 tablespoon oil and 1/4 teaspoon cumin, pinch cayenne and 1/4 teaspoon salt.
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7
Add onion, toss and let sit, tossing occasionally, for at least 5 minutes.
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8
Add the barley to the bowl and toss to combine.
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9
Gently fold in the sweet potatoes, then the arugula and mint.
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10
Serve with feta, if desired.
