Rhubarb, ginger & apple scrunch pie
A cheat’s fruit pie for a family dessert, especially after the Sunday roast
Broad bean, barley & mint salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 4 - 6
Skip to ingredients
- 1l vegetable stock
- 500g podded fresh broad bean(or use frozen)
- 225g pearl barley
- 2 handfuls mintleaves
- 200g radishquartered
- 100g whole hazelnuttoasted and roughly chopped
- 140g goat's cheesecrumbled into small chunks
For the dressing
- 4 tbsp cold-pressed rapeseed or olive oil
- 1 tbsp red wine vinegar
- juice and zest ½ lemon
- 1 tbsp finely chopped mintleaves
Nutrition: per serving (6)
- kcal469low
- fat26g
- saturates6g
- carbs42g
- sugars4g
- fibre10g
- protein18g
- salt0.8glow
Method
step 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.
step 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.
step 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.
