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Broad Bean, Tomato & Barley Salad [vegetarian] | https://theflexitarian.co.uk

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Broad Bean, Tomato & Barley Salad | The Flexitarian

Broad Bean, Tomato & Barley Salad [vegetarian]

Published on June 20, 2020 | In | By
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Bright and colourful this Broad Bean, Tomato & Barley Salad is tossed in a zingy lemon cumin dressing. Topped with pumpkin and sunflower seeds, parsley and feta, this is a quick and easy recipe that you can serve on its own or as a side dish.

You can use fresh or frozen podded broad beans and if you prefer a vegan option you can swap the feta for a plant-based alternative.

This hearty Broad Bean, Tomato & Barley Salad is perfect for an alfresco lunch or light dinner. I like to serve it with some fresh homemade bread such as this easy white loaf below. Baked in the oven in a round casserole (or Dutch oven), it has a nice crusty top and is really soft inside.⠀

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Ingredients

  • 125g pearl barley [US 1/2 cup]
  • 275g fresh podded broad beans (or frozen) [9.7 oz]
  • 125g orange cherry tomatoes [4.4 oz]
  • 125g red plum tomatoes [4.4 oz]
  • 100g feta cheese [3.5 oz]
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp sunflower seeds
  • 2 Tbsp freshly chopped parsley leaves
  • DRESSING:
  • 1 tsp Dijon mustard
  • 4 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 3/4 tsp ground cumin
  • 1 crushed garlic clove

Instructions

  1. Heat some water into two saucepans. When boiling, add pearl barley to one and podded broad beans to the other. Broad beans should cook in around 3-5 mins. Pearl barley should cook in around 20-25mins. When done, drain and set aside to cool down.
  2. If you prefer, at this stage, you can squeeze the broad beans out of their skins.
  3. To make the dressing, whisk together the mustard, olive oil, lemon juice, vinegar, crushed garlic and cumin.
  4. On a serving dish mix together the broad beans, tomatoes cut in halves, pearl barley, pumpkin seeds, sunflower seeds, parsley and crumbled feta. Toss in dressing. Serve at room temperature.

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