Barley White Bean Beetroot Salad

Ingredients by component

Pearl barley

• 150 g dry pearl barley
• 600 ml water
• 2 g salt

Parsley white beans

• 300 g cooked white beans
• 15 g parsley
• 15 ml lemon juice
• 10 ml olive oil
• 1 g salt

Beetroot and apple

• 250 g cooked beetroot
• 150 g apple
• 15 ml lemon juice

Mustard vinaigrette

• 20 g mustard
• 25 ml apple cider vinegar
• 25 ml olive oil
• 10 ml maple syrup

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Pearl barley: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.
3. Pearl barley: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.
4. Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.
5. Parsley white beans: Chill for 15 minutes to let flavours combine.
6. Beetroot and apple: Dice beetroot. Dice apple just before packing and immediately toss with lemon juice.
7. Beetroot and apple: Combine beetroot and apple, or pack separately for distinct colours.
8. Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.
9. Mustard vinaigrette: Transfer to a small leakproof container and shake before using.
10. Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance