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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