Season: Summer 

Broad Bean, Barley & Mint Salad

Serves 4-6


1 litre vegetable stock
500g podded fresh broad beans
225g pearl barley
2 handfuls mint leaves
200g radishes, quartered
100g whole hazelnuts,
toasted and roughly chopped
140g goat’s cheese, crumbled
into small chunks

For the dressing:
4 tbsp cold-pressed rapeseed oil
1 tbsp red wine vinegar
juice and zest ½ lemon
1 tbsp finely chopped mint


  1. Heat the stock in a medium saucepan until boiling, then add the
    broad beans and cook for 3 mins until they float. Using a slotted
    spoon, transfer to a bowl and run under cold water to stop them
    cooking further. Squeeze the beans from their skins, if desired.
  2. Add the pearl barley to the stock and simmer over a low heat for
    40-45 mins until tender. Drain the barley, stir through the mint leaves
    while still warm, then leave to cool.
  3. For the dressing, whisk all the ingredients together, season
    generously and mix into the cooled barley. Serve on a large platter or
    individual plates, scattered with the radishes, hazelnuts and goat’s cheese.

Recipe from: GoodFood Magazine, May 2013