Broad bean barley mint salad
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
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