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

servings4
45 minutes

Ingredients

  • 300g of pearl barley
  • 1000ml of vegetable stock
  • 250g of fresh peas
  • 1 tbsp of chives, chopped
  • 1 tbsp of mint, chopped
  • 1 handful of pea shoots
  • 1 lemon, juiced
  • 100g of goat's cheese, or fresh goat's curd
  • vegetable oil
  • 1 dash of rapeseed oil
  • salt
  • black pepper

Method

1
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
  • vegetable oil
2
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
3
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
4
Once the barley has cooled slightly, stir through the lemon juice and rapeseed oil. Season with black pepper
  • black pepper
  • 1 lemon, juiced
5
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
6
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
  • 1 handful of pea shoots
  • 1 dash of rapeseed oil