Pea & feta pearl barley stew

2 of 5-a-day autumn calcium easy feta fibre low calorie pea pearl barley stew vegetarian

N/A

Source

Ingredients

2 tbsp olive oil

2 medium onions , chopped

2 garlic cloves , chopped

zest and juice 2 lemons

200g pearl barley , rinsed under cold water

700ml vegetable stock

200g feta , cut into cubes

½ small pack mint , leaves shredded, plus a few whole leaves to serve

400g frozen peas , defrosted at room temperature

Method

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.

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.

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.