Broad bean, barley & mint salad

These little green beans go really well with grains like pearl barley - for a light touch, serve cold with goat's cheese, mint and nuts
PREP 20 mins
COOK 50 mins


  • calories 469
  • carbs 42
  • saturated fat 6
  • sugar 4
  • protein 18
  • fat 26
  • fibre 10
  • salt 0.8


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


  1. 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. 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. 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.