A really hearty salad chock full of goodness. The fresh, lemony pesto adds lots of brightness to the lovely mellow earthiness from the barley.

Ingredients

Makes 2 portions
100g green beans, trimmed
120g pearl barley
30g watercress, washed
10g basil, washed
25g Parmesan, grated
25g walnuts, toasted
Half clove garlic
3 tbsp olive oil
1 tbsp lemon juice
100g jarred butter beans rinsed
1 tbsp ricotta
salt and pepper to taste

Looking for substitutions?

Swap the butter beans for cannellini/ regular white beans
Switch up the green beans for broccoli, cauliflower or roast courgette.
Keep the pesto classic by omitting the watercress and making it all basil. Or switch it to rocket/arugula for a peppery kick. You could add in a little of your favourite herbs – parsley, tarragon or sage would all work well.
Sub the walnuts for other nuts or seeds – almonds, hazelnuts, pine nuts and sunflower seeds all work well.
You could swap the barley for farro or a short pasta like orzo/fregola.
For a vegan or dairy free meal just leave out the cheese, add a good pinch of nutritional yeast to the pesto and make sure it is well seasoned.

Recipe

1. Rinse the pearl barley. Place in a pan with plenty of cold, salted water and bring to a simmer. Cook until tender, then drain and leave to cool slightly
2. Bring a large pan of salted water to a rolling boil, cook the green beans until tender, drain and refresh in ice water to chill
3. Make the pesto in a food processor or pestle and mortar blend together the watercress (reserving a small handful for the salad), basil, parm, olive oil, garlic and walnuts until well combined
4. Mix together the barley, butter beans, green beans, pesto, watercress and lemon juice. Season to taste. Serve and top with a few blobs of ricotta

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