BROAD BEAN, BARLEY & MINT SALAD

Broad bean, barley & mint salad image

These little green beans go really well with grains like pearl barley - for a light touch, serve cold with goat's cheese, mint and nuts

Provided by Barney Desmazery

Time 1h10m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 469 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium