-
1
Preheat the oven to 180C/160C fan/gas mark 4.
-
2
Starting from cold, bring the barley and stock up to the boil, then simmer gently for about half an hour.
-
3
When you can see the barley through the liquid, put a lid on it and turn the heat right down: the idea is that the barley absorbs all the flavour of the stock, rather than having it thrown down the drain.
-
4
If the barley is cooked but there is still some liquid left, boil it hard for a few minutes until it's all gone, taking care not to let it catch on the bottom.
-
5
Once the barley is cooked, stir in half of the garlic paste, then season well and spread out on a plate to cool.
-
6
Rinse the pan out, fill it with salted water and bring to a rolling boil.
-
7
Drop all of your vegetables into it, stick a lid on and prepare a bowl of very cold water, preferably iced.
-
8
As soon as the veg pan comes back to the boil (2-3 minutes), strain and tip the blanched vegetables into the cold water (this keeps them green and stops them cooking, which is essential for this super-fresh and crunchy salad).
-
9
Once the veg is cool, drain it.
-
10
Split the goat's cheese among the four pieces of bread, then drizzle with honey - about half a teaspoon on each.
-
11
Put a piece of foil on a baking tray and bake them in the oven for about 12-15 minutes.
-
12
You will smell it when they are ready: the cheese will have melted and the honey caramelized.
-
13
Rustle up the dressing with the juice of half the lemon.
-
14
Whisk in the extra-virgin olive oil, stir in the remaining garlic and finish with the chopped herbs.
-
15
In a big bowl, mix together the barley and veg bits with the dressing and some seasoning, then taste.
-
16
You want this one to be dressed pretty sharply to play with the honey.
-
17
Serve with lemon wedges and the scrummy toasts.
