Organic barley, pea and mint salad with goat's cheese recipe – a delicious recipe with fresh peas, pearl barley, l, lemon, chives, mint. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Start by cooking the peas in a pan of boiling water.
2
Boil for one minute, then drain from the water and run under cold water to refresh.
3
Set aside until later.
4
Add a splash of vegetable to a pan on a medium-hot heat and lightly toast the barley.
5
Pour in the first ladleful of stock with a little salt.
6
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).
7
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.
8
Serve in bowls or deep plates, and scatter with the goats cheese.
9
Dress with a little extra rapeseed oil and the pea shoots to serve.
394
kcal
Calories
33
g
Fat
14
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 g (8.8oz) fresh peas, 300 g (10.6oz) pearl barley, 1 l (1.8pints) veg stock, 1 lemon, juice only, and more.
Yes, Organic barley, pea and mint salad with goat's cheese recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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