600gsweet potatoespeeled and diced (not too small)
1tbspolive oil
1/4tspsmoked paprika powder
3/4tspsalt
For dressing and salad:
50mlfreshly squeezed orange juice
3tbspolive oil plus a little more for the walnuts
2tbspapple cider vinegar
1/4tspsmoked paprika powder
1/3tspcumin
1/2tspsalt
freshly ground black pepper
40gwalnuts
50grocket
100gfeta, crumbledoptional
Instructions
Preheat the oven to 200°C fan oven and top heat.
Put the barley with the water and salt in a saucepan and bring to the boil. Reduce the heat and let the whole simmer for about 40-45 minutes with the lid closed, until the water has boiled off and the barley is firm to the bite.
Mix the diced sweet potato in a bowl with olive oil, smoked paprika powder and salt and massage in with your hands. Spread evenly on a baking sheet lined with baking paper and bake for about 20 minutes, until the sweet potato is cooked through and browned on the surface.
For the dressing, mix orange juice, olive oil, apple cider vinegar, smoked paprika powder, cumin, salt and pepper.
Briefly roast the walnuts in a pan with a little olive oil while stirring.
Mix the barley with the dressing in a salad bowl and add the sweet potato and rocket. Spread on plates and serve garnished with the roasted walnuts and optionally feta.
Wellcuisine-Tipp
The cooking time of barley can be almost halved if the grains are soaked for at least 4 hours beforehand. To do this, simply soak the barley in the specified amount of cooking water. Cook the barley in the soaking water for about 25 minutes until it is cooked through. Simply pour off the remaining water (which does not boil off completely because of the shorter cooking time).