Warm sweet potato, rocket & barley salad
Peppery rocket adds verdant colour and bags of flavour to this warm salad by Chetna Makan.
- Prepare10 mins
- Cook50 mins
- Total time1 hr
- 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
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
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.
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.
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.
Typical values per serving when made using specific products in recipe