White Bean and Barley Salad With Beetroot and Yoghurt Dressing |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious salad rich in protein and minerals from Feasts by Silvena Rowe Ingredients:
1 (4000 g) can white beans, rinsed and drained |
200 g barley, cooked |
50 g sultanas |
2 tablespoons parsley, chopped |
2 tablespoons thyme, chopped |
50 g walnuts, shelled and roughly chopped |
200 g salad leaves |
3 beetroots, cleaned |
2 garlic cloves, crushed |
250 ml thick yoghurt |
35 g ground walnuts |
Directions:
1. cook beetroots in boiling water for about 20 mins until soft, cool then peel.
2. place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
3. pour into bowl and stir in the gound walnuts.
4. In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.
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