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Sweet potato, green bean and barley salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Chill out with a zesty salad perfect for BBQs. Make ahead and dress just before serving for a crowd-pleasing dish.
Ingredients:
  • 330.00 gm pearl barley, rinsed
  • 500g orange sweet potato, cut into 1cm-thick slices, halved
  • 2.50 gm ground cumin
  • 75.08 gm extra virgin olive oil
  • 82.50 ml flaked almonds
  • 300g green beans, trimmed, halved
  • 125.00 ml apple cider vinegar
  • 28.60 gm honey
  • 40.00 ml finely chopped fresh chives
  • 1000.00 ml watercress sprigs
  • 100g goat's cheese, crumbled
Instructions:
  • In a large saucepan, combine barley and 4 cups of cold water. Bring to a boil over high heat, then reduce to low and simmer partially covered for 25 to 30 minutes until tender and liquid is almost absorbed. Drain and rinse with cold water, then transfer to a large bowl to cool.
  • Preheat your oven to 200C/180° fan-forced and line a large baking tray with baking paper.
  • Place the sweet potato on the tray, sprinkle with cumin, drizzle with 1 tablespoon of oil, and toss to coat. Bake for 20 minutes, then sprinkle with almonds and bake for an additional 5 minutes until almonds are golden and the potato is tender.
  • Place the beans in a heatproof bowl and cover them with boiling water. Let them stand for 3 minutes until they are bright green and tender. Then, refresh them under cold water.
  • In a bowl, mix vinegar, honey, chives, and the rest of the oil. Toss in watercress, sweet potato, almonds, beans, and dressing with barley. Season with salt and pepper. Gently toss everything together. Transfer to a serving platter, sprinkle with goat’s cheese, and serve.

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