Cool down with this refreshing salad to serve with a barbecue lunch. Itll keep the crowd happy – plus you can make it ahead and dress just before serving.
- Place barley and 4 cups cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 25 to 30 minutes or until tender and liquid is almost absorbed. Drain. Refresh under cold water. Transfer to a large bowl. Set aside to cool.
- Meanwhile, preheat oven to 200C/180° fan-forced. Line a large baking tray with baking paper.
- Place sweet potato on the prepared tray. Sprinkle with cumin. Drizzle with 1 tablespoon oil. Toss to coat. Bake for 20 minutes. Sprinkle with almonds. Bake for a further 5 minutes or until almonds are golden and potato is tender.
- Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Refresh under cold water.
- Combine vinegar, honey, chives and remaining oil in a bowl. Add watercress, sweet potato, almonds, beans and dressing to barley. Season with salt and pepper. Toss gently to combine. Transfer to a serving platter. Top with goat’s cheese. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set