Sweet potato & barley salad

Filling and delicious give this salad a go for something a bit different!

A warm salad with a twist

Enjoy this one hot or cold as a great lunch or dinner option.

What you need (tools and utensils):

• A large mixing bowl

• Vegetable peeler

• A chopping knife and board to chop on

• A baking tray

• A saucepan

Ingredients:

• 1 cup pearled barley

• 750g sweet potato


• 2 tbs maple syrup


• 2 tbs olive oil

• salt for seasoning

• 60g baby spinach

• pepper for seasoning

• 1/3 cup pecans

• 2 tsp white balsamic condiment

• Optional 2 slices prosciutto

Method:

1. Place barley and 4 cups water in a saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 30 minutes or until tender. Drain and rinse with cold water. Drain well and transfer to a bowl.

2. Meanwhile, preheat oven to 200°c. Line a baking tray with baking paper. Peel sweet potatoes and cut into 1cm thick slices. Arrange onto tray in a single layer.

3. Combine maple syrup and oil in a small bowl. Brush mixture over sweet potato slices on both sides, reserving remaining for dressing. Season sweet potato with salt and pepper. Roast for 15 minutes. Lay prosciutto on top and cook for a further 5 minutes. Remove from oven and set aside to cool.

4. Combine spinach, barley, sweet potato and pecans on a platter. Whisk condiment into remaining maple syrup mixture and drizzle over salad. Crumble prosciutto over to serve.

Save time! Cook the barley in advance and store in the fridge. Add to salad in step 3.

Thank you to Woolworths for providing this recipe