Garlicky green beans and pearl barley are the stars of the show with a French-style shallot vinaigrette and a tangy goat’s cheese dressing. Light, perfect for meal prep and good for you!
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Serves
4
Vegetable Stock
Pearl Barley
Green Beans
Garlic
Lemons
Shallot
Red Wine Vinegar
Wholegrain Mustard
Honey
Goat Cheese
Greek Yoghurt
Parsley
Flaked Almonds
Olive Oil
Serves
4
Vegetable Stock
Pearl Barley
Green Beans
Garlic
Lemons
Shallot
Red Wine Vinegar
Wholegrain Mustard
Honey
Goat Cheese
Greek Yoghurt
Parsley
Flaked Almonds
Olive Oil
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Step 1.
Bring the stock to the boil in a large saucepan. Rinse the barley well, then add it to the stock pan. Cook for 25 mins or until tender.
Step 2.
Trim the green beans. Bring a pan of water to the boil and blanch the beans for 1 min. Drain and rinse in cold water, then dry well and set aside.
Step 3.
Finely chop the garlic, then add to a pan with a shot of oil over a medium-high heat. Cook for 2 mins, then add the green beans and cook for another 1-2 mins. Remove from the heat and squeeze in the juice of 1/2 your lemons, then season with salt and pepper.
Step 4.
Finely dice the shallot and mix with the vinegar, mustard, honey, salt and pepper. Set aside. Mix the goat’s cheese with the yoghurt until smooth. Set aside. Finely chop the parsley and mix it through the barley.
Step 5.
Swoosh some of the goat’s cheese yoghurt into a bowl, then top with barley, green beans, shallot vinaigrette and toasted almonds, and the remaining lemon cut into wedges.
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