IMG_1519_edited.png
Amie Butler Nutrition Logo.png

PEARL BARLEY, SWEET POTATO, PEPPER & WALNUT SALAD
 
This is a salad for all seasons. It can be eaten along side a winter roast chicken or with summer BBQ meats or halloumi. Pearl barley is high in fiber specifically beta-glucan that may help to reduce high cholesterol levels.

INGREDIENTS

  • 200g pearl barley

  • Juice 1/2 lemon

  • 1 pepper chopped

  • 1 sweet potato

  • 50g walnuts

  • 2 spring onions

  • 2 tbsp chopped parsley

  • Olive oil

  • Sea salt and pepper

METHOD

  1. Preheat the oven to 190°C/Gas Mark 5.

  2. Peel and cut the sweet potato into 1.5cm chunks and scatter in a large roasting tin. Drizzle over 2 tablespoons of the olive oil and season well with salt and pepper. 

  3. After 20 minutes stir and then add the chopped peppers and add a bit more oil.

  4. Then scatter over the walnuts and cook for another 8–10 minutes. 

  5. While the veg are roasting, cook the pearl barley in plenty of well-salted boiling water until tender (approx 20 minutes)

  6. Drain well and mix with the roasted veg, walnuts and any oil from the roasting tin add a squeeze of lemon juice, spring onion and freshly chopped parsley.

  7. Serve with steamed fish or chicken.

 

.

DON'T FORGET...

For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.