Name: Broad bean, barley & mint salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1l vegetable stock -; 500g podded fresh broad bean (or use frozen) -; 225g pearl barley -; 2 handfuls mint leaves -; 200g radish , quartered -; 100g whole hazelnut , toasted and roughly chopped -; 140g goat's cheese , crumbled into small chunks -; 4 tbsp cold-pressed rapeseed or olive oil -; 1 tbsp red wine vinegar -; juice and zest ½ lemon -; 1 tbsp finely chopped mint leaves -

Ingredients for - Broad bean, barley & mint salad

1. 1l vegetable stock

2. 500g podded fresh broad bean (or use frozen)

3. 225g pearl barley

4. 2 handfuls mint leaves

5. 200g radish , quartered

6. 100g whole hazelnut , toasted and roughly chopped

7. 140g goat's cheese , crumbled into small chunks

8. 4 tbsp cold-pressed rapeseed or olive oil

9. 1 tbsp red wine vinegar

10. juice and zest ½ lemon

11. 1 tbsp finely chopped mint leaves

How to cook deliciously - Broad bean, barley & mint salad

1 . Stage

Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.

2 . Stage

Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.

3 . Stage

For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat’s cheese.