Broad Bean, Barley & Mint Salad
This vibrant barley salad is a delightful medley of flavors and textures, featuring tender broad beans, fragrant mint leaves, crunchy hazelnuts, and tangy goat's cheese. Tossed in a zesty lemon-mint dressing, this hearty dish is perfect for a light and refreshing meal.
— Constant Cookbook
Ingredients
- 1l vegetable stock
- 500g podded fresh broad beans (or use frozen)
- 225g pearl barley
- 2 handfuls mint leaves
- 200g radishes , quartered
- 100g whole hazelnuts , 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
Instructions
- 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.
- 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.
- 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.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 4 - 6
Nutrition
- Calories: 469 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.8 milligram of sodium
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