Pearl Barley & Sweet Potato Stew

Name: Pearl Barley & Sweet Potato Stew
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: british

Jo Pratt

This filling and colourful stew with a crunchy, tangy salsa over the top, is packed with fresh vegetables and flavours. I like to serve it with some extra feta cheese for some added protein.

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Ingredients

onion 1 (chopped)
garlic cloves 2 (crushed)
pearl barley 240 g
sweet potato 650 g (chopped)
fresh coriander 1 handful (chopped)
lime 1 (juice)
tomatoes 3
spring onions 2 (sliced)
radish 75 g (sliced)
feta 200 g (crumbled)
tomato purée 1 tbsp
vegetable stock cube 1
smoked paprika 1 tsp
cumin seeds 2 tsp
olive oil 4 tbsp

Method

Chop the onion. Crush the garlic.
Heat the olive oil in a deep-sided pan and gently sauté the onion, garlic, cumin seeds and paprika for 8-10 minutes until sticky and golden.
Make up the vegetable stock cube with 200ml boiling water per serving. Add the pearl barley and stir around in the pan for about 30 seconds before adding the hot stock. Cover with a lid and simmer for 10 minutes.
Peel the sweet potato and cut into small chunks. Add to the pan with the tomato purée. Cover and cook for around 15 minutes until the sweet potato is completely cooked through.
Season with salt and pepper. If the stew seems too dry, add a splash of water.
Meanwhile, prepare the salsa ingredients. Finely slice the radishes and spring onions. Slice the tomatoes. Juice the lime. Chop the coriander. Mix together all of the salsa ingredients, and season with salt and pepper.
Serve the cooked stew with the salsa spooned on top, sprinkled with crumbled feta. Enjoy!

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Pearl Barley & Sweet Potato Stew

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Ingredients

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