Broad bean, barley & mint salad

A pan of food on a plate Vegetarian Salad Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:50 mins
  • Plus cooling
  • Easy
  • Serves 4 – 6

These little green beans go really well with grains like pearl barley – for a light touch, serve cold with goat’s cheese, mint and nuts

Nutrient Unit
kcal 469
fat 26g
saturates 6g
carbs 42g
sugars 4g
fibre 10g
protein 18g
salt 0.8g
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  • 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

For the dressing

  • 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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  • STEP 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.

  • STEP 2

Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.

  • STEP 3
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For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat’s cheese.

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