Chapter 8 Salads

8.1 Broad Bean, Barley and Mint Salad

  • 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
  • 4 tbsp cold-pressed rapeseed or olive oil
  • 1 tbsp red wine vinegar
  • juice and zest ½ lemon
  • 1 tbsp finely chopped mint leaves

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. 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. 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.

8.2 Carrot peanut salad

Nigella Lawson

  • 2/3 carrots
  • 1/4 tsp sesame oil
  • 1tbsp olive oil
  • 1tbsp red wine vinegar
  • 35g salted peanuts