Broad bean, barley & mint salad

1 of 5-a-day 4 servings 6 servings 600 kcal or less fibre goat's cheese low calorie mains may new season over an hour spring spring collection supergrains

N/A

Source

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

Method

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.