Photo: Anna Pelzer
Broad bean, barley & mint salad
11 ingredients
20 min + 50 min
Serves 4 - 6
openrecipes
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
Estimated Nutrition (whole recipe, rough)
486
Calories
12g
Protein
24g
Fat
59g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Broad Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 4 tbsp cold-pressed rapeseed or olive oil
- 1 tbsp red wine vinegar
- juice and zest ½ lemon
- 1 tbsp finely chopped mint leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes