Emily Watkins, a big fan of organic produce, has teamed up with Great British Chefs and the Organic Trade Board to show off beautiful spring produce in this pearl barley salad recipe, served with fresh pea shoots, goat's cheese and mint. The pearl barley is cooked much like a risotto (or 'orzotto' as barley risotto is known as in Italian) but with a lighter feel.
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Place a pan over a medium-high heat with a little vegetable oil. When the pan is hot, add the pearl barley and lightly toast
300g of pearl barley
Add a ladle of stock and a pinch of salt to the pan. Continue to add the stock one ladle at a time, stirring continuously until all of the stock has been absorbed (the barley should be cooked until al dente, so you may not need all of the stock). Leave to cool slightly
1000ml of vegetable stock
Bring a small pan of water to the boil, add the peas and boil for one minute. Strain and refresh by running under cold water, then set aside
250g of fresh peas
Once the barley has cooled slightly, stir through the lemon juice and rapeseed oil. Season with black pepper
1 lemon, juiced
Add the cooked peas to the barley, along with the chopped chives and mint and divide into four bowls
1 tbsp of chives, chopped
1 tbsp of mint, chopped
Scatter over the goat's cheese and garnish with the pea shoots and a drizzle of rapeseed oil to serve
100g of goat's cheese, or fresh goat's curd
2 2/3 handfuls of pea shoots
1 dash of rapeseed oil
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