Peas, green beans and broad beans with barley and watercress recipe

  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 138 calories / serving
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Why settle for the same old vegetables with your Sunday dinner when you can wow with these flavourful, healthy spring greens? Peas and beans with barley and watercress makes for a stylish side dish.

Cook the barley in a pan of salted water for 10 minutes, or until al dente. Drain well and return to the pan.

Meanwhile, put the dressing ingredients into a screw-top jar. Season, screw on the lid and shake well.

Bring another pan of water to the boil. Cook the broad beans for 2-3 minutes, then remove with a slotted spoon. Peel the grey outer skins, and then add to the barley.

Cook the green beans and peas in the boiling water for 2-3 minutes, then drain and rinse in cold water. Add to the barley with the watercress. Pour over the dressing and season; toss to combine. Warm through before serving.

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  • Ingredients

  • 100g (3 1/2oz) barley
  • 200g (7oz) frozen broad beans
  • 200g (7oz) green beans, trimmed
  • 100g (3 1/2oz) fresh or frozen peas
  • 100g (3 1/2oz) watercress, large stems removed
  • For the dressing

  • 2 tbsp white balsamic or white wine vinegar
  • 4 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • small handful fresh mint, leaves picked and any large leaves torn
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  • Energy 577kj 138kcal 7%
  • Fat 8.1g 12%
  • Saturates 1.2g 6%
  • Sugars 2.3g 3%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 11.8g Protein 5.1g Fibre 5.6g


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