Goodness in a bowl, this barley, pea and mint salad with fresh goat’s cheese recipe is definitely one worth tucking in to. Make it as the perfect dinner party starter and use organic ingredients to maximise your health kudos.
Ingredients (serves 4)
250g organic fresh peas
300g organic pearl barley
1 litre organic veg stock
1 organic lemon
100ml organic rapeseed oil
1tbsp organic chopped chives
1tbsp organic chopped mint
100g organic goat’s cheese or fresh goat’s curd
Handful of organic pea shoots
Salt
Organic black pepper
Organic vegetable oil
Method
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 oil 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 greatbritishchefs.com #ThriftyOrganic
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