- 100g wholegrain pearl barley
- 2 tsp reduced-salt vegetable bouillon powder
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large leek, chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 garlic cloves
- 2/3 pack basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- generous squeeze of lemon juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 125g Tenderstem broccoli from a 200g pack
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
Pour a litre of cold water over the barley, cover and leave to soak overnight.
The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.
Why soak the barley?Soaking the barley makes it quicker to cook and more digestible.