Ham and bar­ley salad with mar­malade dress­ing

serves / 6 prep / 20 min­utes cook / 30 min­utes

The Northern Star - - TASTE - chopped Recipe by Ka­t­rina Wood­man Photo by Jeremy Si­mons


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.

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