Serves 4-6
Ingredients
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
leaves
Method
- 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. - 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. - 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