Preparation time is 5minutes
Cook time is 50minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 750grams sweet potato
- 2teaspoons white balsamic condiment
- 2tablespoons maple syrup
- 1 pinch pepper (for seasoning)
- 2 slice prosciutto
- 1/3 cup pecans
- 60grams spinach
- 1 cup pearled barley
- 2tablespoons olive oil
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1990kJ / 475Cal
1990 Kilojoules or 475 Calories
23% of daily energy intake*
Protein
10.8grams
Fat
17.7grams
Carbs
69.2grams
Sugars
22.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place barley and 4 cups water in a saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 30 minutes or until tender. Drain and rinse with cold water. Drain well and transfer to a bowl.
Step 2 of 4
Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Peel sweet potatoes and cut into 1cm thick slices. Arrange onto tray in a single layer.
Step 3 of 4
Combine maple syrup and oil in a small bowl. Brush mixture over sweet potato slices on both sides, reserving remaining for dressing. Season sweet potato with salt and pepper. Roast for 15 minutes. Lay prosciutto on top and cook for a further 5 minutes. Remove from oven and set aside to cool.
Step 4 of 4
Combine spinach, barley, sweet potato and pecans on a platter. Whisk condiment into remaining maple syrup mixture and drizzle over salad. Crumble prosciutto over to serve. Save Time! Cook the barley in advance and store in the fridge. Add to salad in step 3.
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