Organic barley, pea and mint salad with goat's cheese recipe

• 250 g (8.8oz) fresh peas
• 300 g (10.6oz) pearl barley
• 1 l (1.8pints) veg stock
• 1 lemon, juice only
• 1 tbsp chopped chives
• 1 tbsp chopped mint
• 100 g (3.5oz) goat's cheese or fresh goat's curd
• 1 handful organic pea shoots
• 100 ml (3.5fl oz) rapeseed oil

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.

fresh peas, pearl barley, l, lemon, chives, mint, curd, handful organic pea shoots, rapeseed oil

Taken from www.lovefood.com/guide/recipes/47189/barley-pea-and-mint-salad-with-goats-cheese-recipe (may not work)