Sweet potato and pearl barley salad recipe

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 271 calories / serving
  • Healthy
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Cut the sweet potatoes into 3cm-thick slices and boil in water for 5-8 minutes until just cooked, but still with a bit of bite. Add the beans for the last 2-3 minutes. Drain and cool, then peel the skins off the sweet potato and cut into chunks.

Meanwhile, heat the oil in a large saucepan and fry the onion, garlic, chilli and rosemary for 5 minutes until soft.

Add the barley and 600ml (1pt) boiling water. Simmer uncovered for 25-30 minutes until tender. Allow to cool.

Add the beans and sweet potato to the barley.

Whisk the dressing ingredients together and pour over.

Chill until ready to serve.

See more Vegetarian recipes

  • Ingredients

  • 2 sweet potatoes
  • 100g green beans
  • 1tbsp olive oil
  • ½ onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • ½ red chilli, de-seeded and finely chopped
  • 1 sprig of rosemary
  • 175g pearl barley
  • 1tbsp Balsamic Vinegar
  • 2tsp runny honey
  • 1tsp wholegrain mustard
  • Energy 1150kj 271kcal 14%
  • Fat 4g 6%
  • Saturates 1g 3%
  • Sugars 8g 9%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 57.1g Protein 5.2g Fibre 10.4g


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