Pea & feta pearl barley stew

• olive oil↗2 tbsp tbsp
• medium onions↗2

  chopped

• garlic cloves↗2

  chopped

• lemons↗zest and juice 2

  zest and juice 2

• pearl barley↗200g g

  rinsed under cold water

• vegetable stock↗700ml ml
• feta↗200g g

  cut into cubes

• mint↗½ small pack

  leaves shredded, plus a few whole leaves to serve

• frozen peas↗400g g

  defrosted at room temperature

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.