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Peas, green beans and broad beans with barley and watercress recipe
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Why settle for the same old vegetables with your Sunday dinner when you can wow with these flavourful, healthy spring greens? Peas and beans with barley and watercress makes for a stylish side dish. See method
Ingredients
- 100g barley
- 200g frozen broad beans
- 200g green beans, trimmed
- 100g fresh or frozen peas
- 100g watercress, large stems removed
For the dressing
- 2 tbsp white balsamic or white wine vinegar
- 4 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- small handful fresh mint, leaves picked and any large leaves torn
Each serving contains
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Energy
575kj
138kcal
7%
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Fat
8g
12%
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Saturates
1g
6%
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Sugars
2g
3%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 11.8g
Protein 5.1g
Fibre 5.6g
Method
- Cook the barley in a pan of salted water for 10 mins, or until al dente. Drain well and return to the pan.
- Meanwhile, put the dressing ingredients into a screw-top jar. Season, screw on the lid and shake well.
- Bring another pan of water to the boil. Cook the broad beans for 2-3 mins, then remove with a slotted spoon. Peel the grey outer skins, and then add to the barley.
- Cook the green beans and peas in the boiling water for 2-3 mins, then drain and rinse in cold water. Add to the barley with the watercress. Pour over the dressing and season; toss to combine. Warm through before serving.
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