18 May

Get Your Veg On

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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



  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.
  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.
  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.
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