Barley Balls with Apple and Beetroot Coleslaw and Flatbread
A great new addition to for your next picnic.
4 people
50 minutes
25 minutes
Ingredients
- 3 - Banana Shallots roasted and peeled
- 400 g Butter Beans drained and rinsed
- 1 stick Celery
- 0.5 - Lemon zest and juice of half
- 1 tbsp Olive Oil plus extra for drizzling
- 1 tsp Sea Salt
- 0.5 bulb Smoked Garlic roasted and peeled
- 1 - SuperValu Carrot
- 150 g SuperValu Goodness Barley
- 70 g SuperValu Ground Almonds
- 2 tsp Supervalu Goodness Chia Seeds
For the Flatbread:
-
4
tbsp
Light Olive Oil
-
1
tsp
Sea Salt
-
250
g
Strong Flour
Plus extra for dusting
-
100
ml
Water
warm
For the cheat's ketchup:
-
80
ml
Apple Cider Vinegar
-
1
pinch
Cayenne Pepper
-
1
tsp
Ground Cinnamon
-
1
drop
Light Olive Oil
-
80
ml
Maple Syrup
-
2
-
SuperValu Rose Garlic Cloves
chopped
-
150
ml
SuperValu Tomato Passata
-
3
tbsp
Tomato Puree
For the coleslaw:
-
1
tbsp
Apple Cider Vinegar
-
2
sticks
Celery
thinly sliced
-
2
-
Cooked Beetroot
thinly sliced into matchsticks
-
1
tsp
Cumin Seeds
-
3
tbsp
Light Olive Oil
-
1
pinch
Pepper
-
1
-
Red Apple
cored, quartered and thinly sliced
-
1
-
Red Onion
halved and thinly sliced
-
1
pinch
Salt
Method
1. To make the barley balls, put the barley in a large pan, cover with cold water and leave to soak for 20 minutes, then drain and rinse well. Pop back into the pan and cover with fresh cold water. Bring to the boil over a high heat, then reduce the heat and simmer for 20 minutes, until cooked through but still with a bit of bite. Drain and leave to cool.
2. Put the carrot and celery in blender and blitz until finely chopped.
3. Heat the oil in a large frying pan over a medium heat. Add the blitzed veg and fry for 5 minutes, until softened. Add the ground almonds and cook for 3 minutes.
4. While the veg are cooking, put the chia seeds in a teacup with the lemon juice and leave for 5 minutes.
5. Transfer the veg mixture to a blender with the cooked barley, soaked chia seeds and the remaining barley ball ingredients. Blitz into a thick paste. Roll the paste into golf ball-sized balls, placing them on a baking tray as you
go. You should end up with about 16 balls. Cover the tray and place in the fridge for 30 minutes to firm up.
6. Preheat the oven to 200°C/gas mark 6. Drizzle the barley balls with a little oil, then bake in the oven for 18 minutes, until crisp and golden. Remove from the tray and leave
to cool.
7. To make the flatbreads, put the flour and salt in a large bowl. Make a well in the centre, then pour in the warm water and olive oil. Using a fork, start mixing the flour with the water and oil until it starts to come together, then use your hands to form into a soft ball of dough. Tip the dough out onto a clean work surface and knead for 5 minutes, until it’s smooth and elastic. Put the dough back into the bowl, cover and set
aside for 20 minutes in a warm place.
8. Divide the dough into eight equal balls. Roll them out until each one is about 5mm thick. Heat a heavy-bottomed frying pan over a medium-high heat. Add the flatbreads and cook for 2 minutes on each side. Wrap the breads in a slightly damp clean tea towel.
9. To make the ketchup, simply put all the ingredients in a high-speed blender and blitz until combined. Store in an airtight container in the fridge for up to one week.
10. To make the coleslaw, put all the ingredients in a large bowl and toss to combine.
11. To pack up, put the ketchup and slaw in separate glass jars. Roll the flatbreads in a clean damp tea towel to keep fresh and wrap the barley balls in a greaseproof paper parcel. Pack in a basket with plates, forks and plenty of napkins.
