Warm sweet potato, rocket and barley salad
Waitrose and Partners

Warm sweet potato, rocket & barley salad

Peppery rocket adds verdant colour and bags of flavour to this warm salad by Chetna Makan.

Vegan
  • Serves2
  • CourseSide
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

Ingredients

  • 100g pearl barley
  • 2 medium sweet potatoes (about 300 g)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 50g walnuts, roughly chopped
  • 90g wild rocket

Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice

Method

  1. Preheat the oven to 200ºC, gas mark 6. Put the pearl barley and 520ml water in a pan and bring to the boil. Reduce to a simmer and cook for 45-50 minutes, until all the water has been absorbed and the barley is tender.

  2. Meanwhile, cut the sweet potatoes into wedges. On a baking tray, toss with the oil and paprika; season. Roast for 25-30 minutes, until golden and softened, adding the walnuts to the tray for the final 5 minutes.

  3. In a large bowl, whisk together the dressing ingredients until well combined. Add the cooked pearl barley, rocket, sweet potato and walnuts; toss to mix. Serve straight away

And to drink...

Tiger Asian Lager -  With its fruity flavours and crisp finish, this award-winning, full-bodied lager is a refreshing match for the salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,295kJ/ 789kcals

Fat

44g

Saturated Fat

5.8g

Carbohydrates

80.98g

Sugars

24g

Fibre

7.3g

Protein

13g

Salt

0.3g