This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish
Prep:10 mins
Serves 4
2 tbsp olive oil2 medium onions, chopped2 garlic cloves, choppedzest and juice 2 lemons200g pearl barley, rinsed under cold water700ml vegetable stock200g feta, cut into cubes½ small pack mint, leaves shredded, plus a few whole leaves to serve400g frozen peas, defrosted at room temperature
STEP 1Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.STEP 2Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.STEP 3Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.
