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Roasted Sweet Potato and Broccoli, Barley Salad

Roasted Sweet Potato and Broccoli, Barley Salad

Roasted Sweet Potato and Broccoli, Barley Salad 
 
2 large orange sweet potatoes
1 large head of broccoli, cut into florets.
2 cups uncooked barley
100g Almonds, toasted and roughly chopped
Extra virgin olive oil for coating
100g Feta cut into cubes
2 spring onions, finely chopped
100g baby spinach
Salt and freshly ground black pepper
1 lemon
 
For the dressing: Combine
4T Extra virgin olive oil
2T Dijon mustard
1 garlic clove, finely grated
1T honey
¼ cup red wine vinegar
15g parsley, roughly chopped
Cut the sweet potato into wedges and steam until just tender. Allow them to cool off for a few minutes while blanching the broccoli. To blanch the broccoli simply bring a pot of salted water to a boil, add the broccoli and cook for 1 – 1 and a half minutes but still retaining their crunch. Plunge into ice water to stop the cooking process.
Prepare the barley as perfect instructions. While the barley is still hot after draining coat it with the dressing along with the almonds, feta, spring onions and baby spinach.
Coat the sweet potato in the olive oil before griddling on a griddle pan to get charred lines adding extra flavor. Add the charred sweet potato to the barley mixture as well as the broccoli. Season with salt and freshly ground black pepper to taste and serve with a squeeze of lemon over. 

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