Barley, pea and mint salad with fresh organic goat's cheese
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Emily Watkins, a big fan of organic produce, has teamed up with Great British Chefs and the Organic Trade Board to show off beautiful spring produce in this pearl barley salad recipe, served with fresh pea shoots, goat's cheese and mint. The pearl barley is cooked much like a risotto (or 'orzotto' as barley risotto is known as in Italian) but with a lighter feel.
First published in 2015
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Ingredients
Metric
Imperial
- 300g of pearl barley
- 1000ml of vegetable stock
- 250g of fresh peas
- 1 tbsp of chives, chopped
- 1 tbsp of mint, chopped
- 1 handful of pea shoots
- 1 lemon, juiced
- 100g of goat's cheese, or fresh goat's curd
- vegetable oil
- 1 dash of rapeseed oil
- salt
- black pepper
SAVE RECIPE
Method
1
Place a pan over a medium-high heat with a little vegetable oil. When the pan is hot, add the pearl barley and lightly toast
- 300g of pearl barley
- vegetable oil
2
Add a ladle of stock and a pinch of salt to the pan. Continue to add the stock one ladle at a time, stirring continuously until all of the stock has been absorbed (the barley should be cooked until al dente, so you may not need all of the stock). Leave to cool slightly
- 1000ml of vegetable stock
- salt
3
Bring a small pan of water to the boil, add the peas and boil for one minute. Strain and refresh by running under cold water, then set aside
- 250g of fresh peas
4
Once the barley has cooled slightly, stir through the lemon juice and rapeseed oil. Season with black pepper
- black pepper
- 1 lemon, juiced
6
Scatter over the goat's cheese and garnish with the pea shoots and a drizzle of rapeseed oil to serve
- 100g of goat's cheese, or fresh goat's curd
- 1 handful of pea shoots
- 1 dash of rapeseed oil
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