As it’s Vegetarian Week, QEII Taste would like to share a delicious recipe for barley, bean and mint salad. Plenty of green goodness to share with family and friends.
Ingredients (Serves 6)
1L vegetable stock
500g podded fresh broad beans
225g pearl barley
2 handfuls of mint
200g radish, quartered
100g toasted, roughly chopped hazelnut nuts
140g crumbled goat’s cheese
4 tbsp cold pressed rapeseed oil
1 tbsp red wine vinegar
Juice and zest of half a lemon
1 tbsp chopped mint
- 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.