Lamb, Bean & Barley Salad recipe, brought to you by Weight Watchers and MiNDFOOD.
¾ cup (150g) pearl barley (see Quick Tip opposite)
600g lean lamb fillets, fat trimmed
1½ cups (180g) frozen broad beans, thawed
225g green beans
5 cups (180g) baby spinach leaves
375g cherry tomatoes, halved
½ cup (75g) pitted kalamata olives in brine, thinly sliced
120g feta cheese, crumbled
¼ cup (60ml) balsamic glaze (see note)
1½ tbs extra-virgin olive oil
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.
NOTE: Balsamic glaze is balsamic vinegar that has been sweetened with sugar and then cooked until reduced, making it thicker and slightly sweeter. It is available in the gourmet aisle of some supermarkets or from specialty food stores.
TIP: You can use lean lamb backstraps (eye of loin), fat trimmed, instead of lamb fillets. The ProPoints values remain the same.
Quick tip: Pearl barley is barley with the hull removed and is a good alternative to rice or pasta in salads and side dishes. It has a nutty flavour and is also great in soups and stews.