Broad Bean, Tomato & Barley Salad [vegetarian]
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.
Equipment
bowl
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Ingredients
- 125 g pearl barley
- 275 g fresh podded broad beans (or frozen)
- 125 g orange cherry tomatoes
- 125 g red baby plum tomatoes
- 100 g feta cheese
- 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
- 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.
- If you prefer, at this stage, you can squeeze the broad beans out of their skins.
- To make the dressing, whisk together the mustard, olive oil, lemon juice, vinegar, crushed garlic and cumin.
- 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.
Nutrition
Calories: 450kcalCarbohydrates: 43gProtein: 15gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 22mgSodium: 307mgPotassium: 517mgFiber: 10gSugar: 4gVitamin A: 545IUVitamin C: 13mgCalcium: 175mgIron: 3mg