Barley, pea and mint salad with fresh goat’s cheese

Barley, pea and mint salad with fresh goat’s cheese


  1. Start by cooking the peas in a pan of boiling water. Boil for one minute, then drain from the water and run under cold water to refresh. Set aside until later
  2. Add a splash of vegetable to a pan on a medium-hot heat and lightly toast the barley
  3. Pour in the first ladleful of stock with a little salt. Stirring continuously, let the stock absorb and add another ladleful of stock, one at a time, until the barley is cooked through but with a slight bite (you may not need to use all the stock)
  4. Leave to cool slightly, add in some black pepper, the rapeseed oil and lemon juice and stir through, before adding the peas and chopped herbs
  5. Serve in bowls or deep plates, and scatter with the goat’s cheese. Dress with a little extra rapeseed oil and the pea shoots to serve 

Recipe by Emily Watkins for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, courtesy of

There are more recipe in every issue of Yours magazine, out every fortnight on a Tuesday.


A refreshing salad to serve alongside a roast or on its own for lunch


250g organic fresh peas
300g organic pearl barley
1l organic veg stock
1 organic lemon
100ml organic rapeseed oil
1 tbsp organic chopped chives
1 tbsp organic chopped mint
100g organic goat's cheese or fresh goat's curd
Handful of organic pea shoots
Organic Black pepper
Organic Vegetable oil


Time: 15 minutes
Serves: 4
Nutrition: n/a