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Photo of Lamb, bean and barley salad by WW

Lamb, bean and barley salad

Total Time
50 min
15 min
35 min
Nutty barley and sweet balsamic give a traditional Greek salad a modern twist. Thinly sliced lamb is the ultimate addition, making this salad a filling main course


Pearl barley

¾ cup(s), (150g)

Oil spray

1 x 3 second spray(s)

Cooked broad beans

180 g, (or frozen, thawed)

Lamb fillet (tenderloin), raw

550 g, (buy 600g), fat trimmed

Green string beans

225 g

Baby spinach

5 cup(s), (180g)

Cherry tomatoes

375 g, halved

Black olives, drained

75 g, (1/2 cup), kalamata, thinly sliced

Feta cheese

120 g, crumbled

Balsamic vinegar

¼ cup(s), (60ml), (caramelised)

Olive oil

1½ tbs


  1. Cook pearl barley in a medium saucepan of boiling water for 30 minutes or until tender. Drain and rinse under cold water. Drain.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 10 minutes before slicing thinly.
  3. Cook broad beans and green beans in a medium saucepan of boiling water for 2 minutes or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain well. Remove and discard broad bean skins.
  4. Place spinach leaves on a large serving platter and sprinkle with pearl barley. Top with broad beans, green beans, tomatoes, olives, sliced lamb and feta.
  5. Whisk balsamic glaze and oil in a small bowl until combined. Drizzle salad with dressing just before serving.


TIP: You can use lean lamb backstraps (eye of loin), fat trimmed, instead of lamb fillets.