Broad bean, barley & mint salad

Broad bean, barley & mint salad

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(3 ratings)

Prep: 20 mins Cook: 50 mins Plus cooling


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal469
  • fat26g
  • saturates6g
  • carbs42g
  • sugars4g
  • fibre10g
  • protein18g
  • salt0.8g
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  • 1l vegetable stock
  • 500g podded fresh broad bean (or use frozen)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 225g pearl barley
  • 2 handfuls mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 200g radish, quartered



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 100g whole hazelnut, toasted and roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 140g goat's cheese, crumbled into small chunks

For the dressing

  • 4 tbsp cold-pressed rapeseed or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp red wine vinegar
  • juice and zest ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp finely chopped mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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. Drain the barley, stir through the mint leaves while still warm, then leave to cool.

  3. 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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Comments (7)

abident's picture

Very nice, I would definitely make this again. I left out the radishes as we didn't have any, but it was a great salad as a relatively substantial side dish. Podding all the broad beans was seriously tedious, so will look for ready podded ones next time.

twyfry's picture

Great recipe. I used quinoa, but I think it needed more dressing for the quantity.

marticlar's picture

Amazing recipe! So fresh and vibrant. Perfect for spring. Cooked this with roast lamb for Easter. Forgot to buy radishes so i substitutes them with cherry tomatoes. Cannot describe with any other word other than simply perfect!!

eleanormayo's picture

I doubled the recipe for a party, which meant that double podding all the broad beans was a bit of fag, but end result was delicious. I also used a mixture of goats cheese & feta.

jennypiccolo's picture

Delicious! Used farro which I believe is pretty similar to pearl barley . Left out the radishes as my husband not keen, and added roasted Beetroot as I had some to use up. Difficult not to pick at the leftovers! Will make again

deequest's picture

thanks for tip on roasted beetroot - absolutely scrummy!

georgiahil's picture

This made a lovely spring time meal with great flavours and textures.

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