Sweet Potato, Lime Yoghurt & Toasted Barley Salad

Café 1001 91 Brick Lane

Café 1001 is a vibrant café, lounge and event space situated halfway up Brick Lane and a perfect spot to relax and unwind. They regularly host live music acts, art exhibitions and film screenings and are a big part of the local arts community that makes Brick Lane so special. There’s a huge selection of snacks including plenty of vegetarian and vegan options, salads and cakes. Juliana, the head chef, is always creating new, interesting and healthy salads and shared a few of her favourite dishes with me. This sweet potato salad has a wonderful fresh and zingy yoghurt dressing, with extra flavour and bite from the guest ingredient, pearl barley. Delicious!

Ingredients

  • 50 g pearl barley
  • 1 large sweet potato
  • 1 tablespoon olive oil
  • ½ teaspoon cumin seeds

For the Dressing

  • 200 ml yoghurt
  • juice and zest of 1 lime
  • 2 tablespoons olive oil
  • 1 small garlic clove, crushed
  • salt
  • black pepper

To Serve

  • 2-3 spring onions, chopped
  • 1 tablespoon chopped fresh coriander

Method

Preheat your oven to 190°C (170°C fan). Place the pearl barley on a baking tray and roast for 20 to 25 minutes. Wash the unpeeled sweet potato and slice into rounds about half a centimetre thick. Toss with the olive oil and cumin seeds, put on another baking tray and roast for 15 minutes or until soft but still firm enough that they won’t break up in the salad. Boil the toasted pearl barley in salted water for eight to ten minutes on high heat until tender, being careful not to overcook. Drain thoroughly and set aside.

Make the dressing by mixing the yoghurt with the lime zest and juice, olive oil and crushed garlic in a small bowl. Season to taste with salt and black pepper. To assemble the salad, arrange the roasted sweet potato, pearl barley and spring onions on a platter. Drizzle with the dressing and finish with the chopped coriander for a pop of colour.