rosemary pearl barley/sweet potato salad

 

Not the most inspiring of pictures, peut-etre, but them’s the apples. Or in this case, sweet potatoes. Now that I bought pearl barley, it needs to be used up…

2015-03-20 13.21.41

 

(serves 3-4)

1 tbsp olive oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
½ red chilli, de-seeded and finely chopped
1 sprig of rosemary (or 1 tsp dried)
175g pearl barley
2 sweet potatoes, peeled and cut into 3cm slices
100g green beans (pref fresh, but frozen work)1tbsp Balsamic Vinegar
2tsp runny honey
1tsp wholegrain mustard

  1. Heat the oil in a large pan and fry the onion, garlic, chilli and rosemary for 5 minutes until soft.
  2. Add the barley and 600ml boiling water. Simmer uncovered for 15 minutes, then add the sweet potatoes and simmer for a further 10 minutes, then add the beans and simmer for a further 5 minutes, until all is cooked.
  3. Whisk the vinegar, honey, and mustard together and pour over. Chill until ready to serve.
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