Bean And Barley Salad With Beetroot And Yoghurt Dressing

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (4000 g) can 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

Recipe

• 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.