Ham and barley salad with marmalade dressing
serves / 6 prep / 20 minutes cook / 30 minutes
250g pearl barley, rinsed
250g green beans, trimmed, cut into 2cm pieces
190g (1 1⁄4 cups) frozen baby peas
750g leftover glazed ham, chopped
200g mixed grape tomatoes, halved
120g smooth feta, crumbled
1⁄2 cup firmly packed fresh mint leaves, chopped
1⁄2 cup firmly packed continental parsley leaves, chopped
1⁄2 bunch fresh chives,
2 tbsp extra-virgin olive oil 2 tbsp lemon juice
5 tsp English breakfast marmalade
1 tsp dijon mustard
1 tsp finely grated lemon rind
1. Place the barley in a saucepan. Cover with cold water. Bring to boil over mediumhigh 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.
2. 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.
3. For the marmalade dressing, combine all ingredients in a small bowl. Season. Whisk to combine.
4. 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.
TIP: Perfect for picnics and lazy weekend lunches, this tasty salad is a clever way to use up leftover ham.