Sweet Potato Pecan Barley Salad

English Fusion Sweet Potato and Pecan Barley Salad

In the heart of English cuisine lies the beauty of simplicity and the fresh flavors of the countryside. This English Fusion Sweet Potato and Pecan Barley Salad combines the nourishing and aromatic flavors of the Mediterranean with the earthy and wholesome taste of the English countryside. Perfect for a delightful vegetarian lunch, this dish accommodates dietary restrictions, ensuring a healthy, additive-free, and lactose-free experience. This elegant dish will not only tantalize the taste buds but also provide a serene lunch experience worth savoring.

Serves: 2, Difficulty: Expert

Ingredients

• 200 grams of sweet potato, peeled and diced
• 100 grams of barley
• 50 grams of pecans, roughly chopped
• 30 grams of fresh arugula
• 100 grams of cucumber, thinly sliced
• 2 tablespoons of olive oil
• 1 tablespoon of white vinegar
• 1 teaspoon of fresh thyme, chopped
• 1 tablespoon of applesauce
• 1 tablespoon of rose water
• Salt and pepper to taste

Method

• Preheat the oven to 200°C. Toss the diced sweet potato with 1 tablespoon of olive oil, fresh thyme, salt, and pepper. Spread the seasoned sweet potato on a baking tray and roast for 25-30 minutes, or until tender and lightly caramelized.
• While the sweet potato is roasting, rinse the barley under cold water. Place the barley in a saucepan with 500 ml of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until the barley is tender. Drain and set aside to cool.
• In a large mixing bowl, combine the cooked barley, arugula, cucumber, and pecans.
• Prepare the dressing by whisking together the applesauce, rose water, white vinegar, and the remaining tablespoon of olive oil. Add salt and pepper to taste.
• Gently fold the roasted sweet potato into the salad. Drizzle the dressing over the salad and toss to combine.
• Garnish with additional fresh thyme and a sprinkle of pecans, if desired. Serve immediately and enjoy this delightful blend of English and Mediterranean flavors.

Tips

• Ensure the sweet potato is evenly roasted to achieve a balanced caramelized flavor.
• For a nut-free option, substitute pecans with sunflower or pumpkin seeds.
• Prepare the barley ahead of time to reduce the preparation time on the day of serving.

Nutritional Information