Broad bean, barley & mint salad

Ingredients

• 1 l vegetable stock 
• 500 g broad bean fresh frozen podded (or use )
• 225 g pearl barley 
• 2 handfuls mint leaves 
• 200 g radishes quartered
• 100 g hazelnut whole toasted roughly chopped
• 140 g goat's cheese crumbled
• 4 tbsp olive oil 
• 1 tbsp red wine vinegar 
• 0.5  juice of lemon 
• 1 tbsp mint leaves finely chopped

Equipment

• bowl
• sauce pan
• whisk
• slotted spoon

Directions

1. Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.
2. Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender.
3. Drain the barley, stir through the mint leaves while still warm, then leave to cool.
4. For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley.
5. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goats cheese.