A great summer recipe to fill your table with goodness, sweet potato is full of flavour, especially when it’s served simply. The combination of roasted sweet potatoes and the chewy crunch of barley works well. I like to eat a bowl of this salad for lunch but it’s also great as a side with fish or meat off the BBQ.

Ingredients to serve 6-8

! large sweet potato, peeled and chopped to 1cm x 4cm sticks

1 red onion, peeled, chopped in half and sliced into wedges

1 red pepper, deseeded and chopped into 3cm x 3cm chunks

4 tbsp Olive oil

1 cup barley, cooked as instructed, drained

1 bunch coriander, chopped roughly

Salt & black cracked pepper

1/2 cup unsalted cashew nuts, chopped roughly


1 lemon, zest and juice

1/4 cup cold pressed olive oil

2 tsp whole grain mustard

1 tsp honey



  1. Preheat oven to 180C. In a large bowl mix together olive oil, sweet potato, red pepper and onions.Place onto a baking tray, sprinkle with salt and cook for 20 minutes or until the potato is cooked. Set aside & let cool
  2. Meanwhile cook the barley as instructed, drain and set aside to cool.
  3. In a large bowl make the dressing, season to taste and then add all the above ingredients and serve in a large salad bowl.

Note – this salad can be stored in an air tight container for up to three days.





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