Name: Broad bean, barley & mint salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: British
Ingredients: 1l vegetable stock; 500g podded fresh broad bean (or use frozen); 225g pearl barley; 2 handfuls mint leaves; 200g radish quartered; 100g whole hazelnut toasted and roughly chopped; 140g goat's cheese crumbled into small chunks; 4 tbsp cold-pressed rapeseed or olive oil; 1 tbsp red wine vinegar; juice and zest ½ lemon; 1 tbsp finely chopped mint leaves

1l vegetable stock
500g podded fresh broad bean
(or use frozen)
225g pearl barley
2 handfuls mint
leaves
200g radish
quartered
100g whole hazelnut
toasted and roughly chopped
140g goat's cheese
crumbled 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 mint
leaves

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.