Broad bean, barley & mint salad

Broad bean, barley & mint salad

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(3 ratings)


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Cooking time

Prep: 20 mins Cook: 50 mins Plus cooling

Skill level



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 info

Nutrition per serving (6)

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  • 1l vegetable stock
  • 500g podded fresh broad beans (or use frozen)
  • 225g pearl barley
  • 2 handfuls mint leaves
  • 200g radishes, quartered
  • 100g whole hazelnuts, 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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  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.

Recipe from Good Food magazine, May 2013

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Show comments
twyfry's picture

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

marticlar's picture
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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
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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
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This made a lovely spring time meal with great flavours and textures.