Rustic bread
This is a traditional Sicilian bread that you can make in the morning to get ahead
Pea & feta pearl barley stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 2 medium onionschopped
- 2 garlic cloveschopped
- zest and juice 2 lemons
- 200g pearl barleyrinsed under cold water
- 700ml vegetable stock
- 200g fetacut into cubes
- ½ small pack mintleaves shredded, plus a few whole leaves to serve
- 400g frozen peasdefrosted at room temperature
Nutrition: per serving
- kcal480low
- fat18g
- saturates8g
- carbs58g
- sugars11g
- fibre8g
- protein19g
- salt1.7g
Method
step 1
Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
step 2
Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
step 3
Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.
