White Bean And Barley Salad With Beetroot And Yoghurt Dressing - cooking recipe

Ingredients

1 (4000 g) can white beans, rinsed and drained
200 g barley, cooked
50 g sultanas
2 tablespoons parsley, chopped
2 tablespoons thyme, chopped
50 g walnuts, shelled and roughly chopped
200 g salad leaves
Beetroot and Yoghurt Dressing
3 beetroots, cleaned
2 garlic cloves, crushed
250 ml thick yoghurt
35 g ground walnuts

Preparation

cook beetroots in boiling water for about 20 mins until soft, cool then peel.
place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
pour into bowl and stir in the gound walnuts.
In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.