This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 06th January 2011
YOU WILL NEED:
Lamb Brand Barley 200g
Lamb Brand Black Beans 200g
Vegetable Stock 1ltr
Red Sweet Pepper 1 large, diced
Spring Onions 3, finely chopped
Tomato Passata 160g
Greek Yoghurt 45g
Fresh Lime Juice 3tbsp
Fresh Parsley 80g, chopped
Fresh Garlic clove 1tsp, minced
For dressing:
Lamb Brand Dry Basil ½tsp
Lamb Brand Demerara Sugar ¼tsp
Lamb Brand Ground Black Pepper to taste
Lamb Brand Fine Salt to taste
Onion 1, small about 50g
Fresh Garlic clove 1
Olive Oil 1vtbsp
Tomato Polpa 200ml
Worcestershire Sauce ½tsp
Water 120ml
ALL YOU HAVE TO DO:
Soak the beans overnight or for a minimum of 5 hours. In a small pot cook the beans for approx 1 hour. Under cold running water rinse the barley. In the meantime place the stock in a medium pan. Bring to a boil and add the rinsed barley, cover and cook for about 40 minutes or until barley is tender and liquid has absorbed. Transfer to a serving bowl. Let it cool. Add the black beans, diced red pepper and the chopped spring onions and mix well.
To prepare the dressing:
In a small pot heat the olive oil and sauté the onion and garlic for just about 3 minutes. Add the polpa, basil, sugar, Worcestershire sauce, water and salt and pepper to taste and bring to boil and simmer gently for about 15 minutes until liquid reduces by third and let cool.
In another bowl combine dressing, greek yoghurt, lime juice and the chopped parsley. Season if necessary with salt and pepper. Add the dressing with the barley mixture salad and serve at room temperature.
You may complement this salad with some canned tuna or salmon.
