Organic barley, pea and mint salad with goat's cheese recipe
Pearl barley cooked in vegetable stock with lemon juice and herbs. Emily likes to use organic ingredients for this recipe.
Ingredients
- 250 g fresh peas
- 300 g pearl barley
- 1 l veg stock
- 1 lemon, juice only
- 1 tbsp chopped chives
- 1 tbsp chopped mint
- 100 g goat's cheese or fresh goat's curd
- 1 handful organic pea shoots
- 100 ml rapeseed oil
- 8.8 oz fresh peas
- 10.6 oz pearl barley
- 1.8 pints veg stock
- 1 lemon, juice only
- 1 tbsp chopped chives
- 1 tbsp chopped mint
- 3.5 oz goat's cheese or fresh goat's curd
- 1 handful organic pea shoots
- 3.5 fl oz rapeseed oil
- 8.8 oz fresh peas
- 10.6 oz pearl barley
- 4.2 cups veg stock
- 1 lemon, juice only
- 1 tbsp chopped chives
- 1 tbsp chopped mint
- 3.5 oz goat's cheese or fresh goat's curd
- 1 handful organic pea shoots
- 0.4 cup rapeseed oil
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Start by cooking the peas in a pan of boiling water. Boil for one minute, then drain from the water and run under cold water to refresh. Set aside until later.
- Add a splash of vegetable to a pan on a medium-hot heat and lightly toast the barley.
- Pour in the first ladleful of stock with a little salt. Stirring continuously, let the stock absorb and add another ladleful of stock, one at a time, until the barley is cooked through but with a slight bite (you may not need to use all the stock).
- Leave to cool slightly, add in some black pepper, the rapeseed oil and lemon juice and stir through, before adding the peas and chopped herbs.
- Serve in bowls or deep plates, and scatter with the goat’s cheese. Dress with a little extra rapeseed oil and the pea shoots to serve.
Created by Emily Watkins for the ‘Organic. Naturally Different’ campaign, courtesy of www.greatbritishchefs.com
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