MANGO SWEET POTATO PEARL BARLEY
Ingredients
- 1 medium sweet potato (about 300 g)
- 1 cup pearl barley (190 g)
- 1 mango
- 1 spring onion
- 1/3 cucumber (about 1 cup when chopped)
- 1/2 lemon, the juice
Directions
- Preheat the oven to 180 degrees Celsius (355 Fahrenheit).
- Chop the sweet potatoes into bite-size pieces and spread them out on a baking tray aligned with parchment paper. Sprinkle a pinch of salt and pepper.
- Place in the oven and roast them for 20-25 minutes or until tender.
- In the meantime, bring the water to a boil in a small saucepan. Add the pearl barley and allow to simmer for 15 minutes or until tender. I prefer when pearl barley has a slight bite to them. I find 15 minutes to be the perfect amount of cooking time.
- Cut the mango, spring onion, cucumber into bite-size pieces.
- Once the sweet potatoes and pearl barley are done, allow both to cool for about 5-10 minutes before mixing them with the mango, spring onion, and cucumber.
- Finish it off by mixing everything with the lemon juice.
- Best when fresh, but leftovers can be stored for 1-2 days in the fridge.
**********ESPANOL******************
Ensalada de Mango, Camote y Cebada
Ingredientes
- 1 camote
- 1 taza cebada
- 1 mango
- 1 cebollín
- 1/3 pepino (1 taza cuando esta picada)
- Jugo de ½ limón
Instrucciones
- Precalentar el horno a 355F (180C).
- En una charola para hornear, forrada con papel encerado, partir camote, espolvorear con sal y pimienta.
- Colocar en el horno y cocer 20-25 min, hasta blandos.
- Mientras se cocina el camote, en una olla chica poner a hervir agua. Agregar la cebada y cocer 15 min, o hasta tierno.
- Partir el mago, cebollín y pepino en cubos pequeños.
- Una vez que el camote y la cebada estén listos. Dejar que ambos enfríen 5-10 min. Agregar ambos a la mezcla de mango.
- Termine agregando y revolviendo con el jugo de limón.
- Servir y disfrutar, esta ensalada dura hasta 2 días en el refrigerador.
