Super salad with beans, barley and beetroot
This makes a super-powered, filling lunch that will see you all the way through to dinner.
Ingredients
- 2 yellow beetroots, cut into wedges
- 2 red beetroots, cut into wedges
- 4 Portobello mushrooms, halved
- 1 bunch fresh thyme
- 5 tbsp olive oil
- 1 green apple, cut into wedges
- 1 red apple, cut into wedges
- 100²µ/3½´Ç³ú black beans, cooked
- 100²µ/3½´Ç³ú whole barley, cooked
- 2 tbsp red wine vinegar
- 100²µ/3½´Ç³ú broad beans, cooked
- 100²µ/3½´Ç³ú hazelnuts, roasted
- 2 tbsp dried cranberries
- 2 pigeon breasts
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the beetroots, mushrooms and thyme in a roasting dish. Pour over 2 tablespoons of the olive oil and season with salt. Place in the oven and cook for 15 minutes. Take the dish out, pour away any liquid the mushrooms have given out and turn over all the vegetables. Return to the oven for 15 minutes, or until the beetroots are almost soft in the middle. Remove the mushrooms if they are cooked.
Add the apple to the roasting dish and continue to cook for 10 minutes.
Mix the black beans, barley, vinegar and remaining olive oil together in a bowl. Season with salt and pepper and set aside.
Oil and season the pigeon breasts and place onto a searing hot griddle pan. Cook on both sides for 2–3 minutes, depending on the size of the breast.
Divide the bean mixture between four plates and top with the roasted beetroots, mushrooms and apple. Scatter over the broad beans, hazelnuts and cranberries, sit the pigeon breast in the centre and serve.