- 8 spring onions, thinly sliced
- 2–3 cloves garlic, crushed
- 2 T extra virgin olive oil, plus extra for drizzling
- 400 g pearl barley
- 4 cups good-quality chicken stock
- Sea salt and freshly ground black pepper, to taste
- 200 g sugar snap peas, blanched
- 150 g broad beans or peas, blanched
- 2 T flat-leaf parsley, finely chopped
- 1/2 baby purple cabbage, thinly sliced
Place a large, heavy-based saucepan over a low heat. Add 2⁄3 of the spring onion, along with the garlic and olive oil. Gently fry for a minute or so, until soft and fragrant. Add the pearl barley and stir through until the grains become slightly glossy.
Add 1 ladle of stock at a time, and gently cook until the grains plump up and absorb the liquid. Simmer for 20 to 25 minutes, stirring occasionally. Once the grains are tender with a slightly nutty bite, and the texture is creamy, remove from the heat and season to taste.
Fold in the blanched sugar snap peas, the broad beans or peas, parsley, the remaining spring onion and a handful of thinly sliced purple cabbage. When ready to serve, divide between warmed bowls and serve with a crack of black pepper and a good drizzle of extra virgin olive oil.
Cook’s notes: Add a splash of white wine before adding the stock, if you like. For additional dairy, serve with crumbled goat’smilk cheese or ricotta.