Peas, green beans and broad beans with barley and watercress recipe
Why settle for the same old vegetables with your Sunday dinner when you can wow with these flavourful, healthy spring greens? Peas and beans with barley and watercress makes for a stylish side dish.
See method- Serves 6
- 10 mins to prepare and 20 mins to cook
- 138 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 100g barley
- 200g frozen broad beans
- 200g green beans, trimmed
- 100g fresh or frozen peas
- 100g watercress, large stems removed
For the dressing
- 2 tbsp white balsamic or white wine vinegar
- 4 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- small handful fresh mint, leaves picked and any large leaves torn
Each serving contains
- Energy
- 575kJ 138.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 11.8gProtein 5.1gFibre 5.6g
Method
- Cook the barley in a pan of salted water for 10 mins, or until al dente. Drain well and return to the pan.
- Meanwhile, put the dressing ingredients into a screw-top jar. Season, screw on the lid and shake well.
- Bring another pan of water to the boil. Cook the broad beans for 2-3 mins, then remove with a slotted spoon. Peel the grey outer skins, and then add to the barley.
- Cook the green beans and peas in the boiling water for 2-3 mins, then drain and rinse in cold water. Add to the barley with the watercress. Pour over the dressing and season; toss to combine. Warm through before serving.
- See more Easter recipes
