Photo of Lamb, bean and barley salad by WW

Lamb, bean and barley salad

10
10
10
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
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

Ingredients

pearl barley

¾ cup(s), (150g)

oil spray

1 x 3 second spray(s)

cooked broad beans

180 g, (or frozen, thawed)

lean lamb fillet

550 g, (buy 600g), fat trimmed

green beans

225 g

baby spinach leaves

5 cup(s), (180g)

cherry tomato

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

Instructions

  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.

Notes

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

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