Broad bean, barley & mint salad

• vegetable stock↗1l l
• podded fresh broad bean500g g

  (or use frozen)

• pearl barley↗225g g
• handfuls mint↗2

  leaves

• radish↗200g g

  quartered

• whole hazelnut↗100g g

  toasted and roughly chopped

• goat's cheese↗140g g

  crumbled into small chunks

• cold-pressed rapeseed or olive oil↗4 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• juice and zest ½ lemon
• finely chopped mint1 tbsp tbsp

  leaves

Step-by-step instructions

1. 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. 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. 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.