Perfect for picnics and lazy post-Christmas lunches, this tasty salad is a clever way to use up leftover ham.
- Place the barley in a saucepan. Cover with cold water. Bring to boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30 minutes or until tender. Drain. Refresh under cold running water. Spread the barley over a tray lined with paper towel to dry.
- Meanwhile, place the beans and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender crisp. Drain, then refresh under cold running water.
- For the marmalade dressing, combine all ingredients in a small bowl. Season. Whisk to combine.
- Place the barley, bean mixture, chopped ham, tomato, feta, mint, parsley and chives in a large serving bowl. Drizzle with half the marmalade dressing. Toss to combine. Serve drizzled with the remaining dressing.
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Mixing Bowl Set
Food Storage Container Set
Cutting Board Set