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Ham and barley salad with marmalade dressing
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious ham salad, ideal for picnics & post-Christmas meals, perfect for leftover ham.
Ingredients:
  • 250g pearl barley, rinsed
  • 250g green beans, trimmed, 
cut into 2cm pieces
  • 190g (1 1/4 cups) frozen baby peas
  • 750g leftover glazed ham, chopped
  • 200g mixed grape tomatoes, 
halved
  • 120g smooth feta, crumbled
  • 125.00 ml firmly packed fresh mint leaves, chopped
  • 125.00 ml firmly packed 
parsley leaves, chopped
  • 1/2 bunch fresh chives, chopped
  • 36.40 gm extra virgin olive oil
  • 42.00 gm lemon juice
  • 33.00 gm English breakfast marmalade
  • 5.90 gm Dijon mustard
  • 1 tsp finely grated lemon rind
Instructions:
  • Add barley to a saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 30 minutes until tender, stirring occasionally. Drain and refresh under cold running water. Spread barley on a tray lined with paper towel to dry.
  • Place the beans and peas in a heatproof bowl, cover with boiling water, and let sit for 2 minutes until tender crisp. Drain and refresh under cold running water.
  • Make the marmalade dressing by mixing all ingredients in a small bowl. Season with salt and pepper, then whisk until well combined.
  • Combine barley, bean mixture, chopped ham, tomato, feta, mint, parsley, and chives in a large serving bowl. Drizzle with half of the marmalade dressing and toss. Serve with remaining dressing drizzled on top.

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