Barley, pea and mint salad with fresh organic goat's cheese


Share recipe




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
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
  • salt
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
Once the barley has cooled slightly, stir through the lemon juice and rapeseed oil. Season with black pepper
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
Share recipe