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How to make Ham and barley salad with marmalade dressing

Yield = 6
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 250g pearl barley, rinsed
  • 250g green beans, trimmed, 
cut into 2cm pieces
  • 190g (1 1/4 cups) frozen baby peas
  • 750g leftover glazed ham, chopped 

  • 200g mixed grape tomatoes, 
halved
  • 120g smooth feta, crumbled
  • 1/2 cup firmly packed fresh mint leaves, chopped
  • 1/2 cup firmly packed continental 
parsley leaves, chopped
  • 1/2 bunch fresh chives, chopped

Marmalade dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 5 teaspoons English breakfast marmalade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely grated lemon rind

Method

  • Step 1 Place the barley in a saucepan. Cover with cold water. Bring to boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30 minutes or until tender. Drain. Refresh under cold running water. Spread the barley over a tray lined with paper towel to dry.
  • Step 2 Meanwhile, place the beans and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender crisp. Drain, then refresh under cold running water.
  • Step 3 For the marmalade dressing, combine all ingredients in a small bowl. Season. Whisk to combine.
  • Step 4 Place the barley, bean mixture, chopped ham, tomato, feta, mint, parsley and chives in a large serving bowl. Drizzle with half the marmalade dressing. Toss to combine. Serve drizzled with the remaining dressing.