Puy lentils and barley with sweet potato
Warm lentils, barley, and roasted sweet potatoes are tossed in a pomegranate and Dijon mustard dressing, then sprinkled with bright, nutrient-packed pomegranate seeds for a delicious and filling “main dish” salad.
Serves 4–5 Prep 10 mins Cook 40 mins
Ingredients
100g (31⁄2oz) Puy lentils
100g (31⁄2oz) pearl barley
1 clove garlic, crushed
1 bay leaf
1 large sweet potato, peeled and diced
1 tbsp olive oil
seeds from 1 pomegranate
For the dressing
juice of 1 lemon (about 2 tbsp)
1 small shallot, finely chopped
1 tbsp pomegranate molasses
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
Method
1 In a medium-lidded saucepan, combine the lentils, pearl barley, garlic, and bay leaf. Add water to cover by 5cm (2in). Bring to the boil, then reduce to a simmer and cook for 40 minutes or until tender. Drain, remove and discard the bay leaf, and cool slightly.
2 Meanwhile, preheat the oven to 200°C (400°F/Gas 6). On a lined baking sheet, toss the sweet potato with the oil. Roast for 30 minutes, then set aside to cool.
3 In a small bowl, whisk together the lemon juice, shallot, pomegranate molasses, mustard, salt, and black pepper. Pour in the extra virgin olive oil, whisking continuously.
4 In a serving bowl, gently mix the lentils, barley, and sweet potatoes. Toss with three-quarters of the dressing. Sprinkle with pomegranate seeds, drizzle with the remaining dressing, and serve warm.
Nutrition per serving |
|
Energy |
350–280kcals/1407–1126kJ |
Carbohydrate |
52–42g |
of which sugar |
10–8g |
Fat |
10–8g |
of which saturates |
1.5–1g |
Salt |
1–0.8g |
Fibre |
6.5–5g |
On the go
Roasted sweet potato can be soft, so take care not to pack it in too tightly – otherwise, you may end up with sweet potato mash.
