Ingredients
19 total- 3 garlic cloves, crushed
- 1 small shallot, finely chopped
- 50ml extra-virgin olive oil
- 10g basil, roughly chopped
- 10g chives, roughly chopped
- 10g flat-leaf parsley, roughly chopped, plus a few extra leaves to finish
- 1 tbsp capers, roughly chopped (optional)
- 1 lemon, zested and juiced
- 1.5 L low-salt vegetable stock
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 200g pearl barley
- 1 tsp dried thyme
- 125g asparagus, cut into 5 cm pieces
- 200g green beans, halved widthways
- 150g frozen peas
- 30g plant-based hard cheese, grated
- 2 tbsp (approx.) plant-based crème fraîche
Method
5 stepsStep 1
First make the salsa verde. In a food processor, blitz one-third of the crushed garlic with the shallot, extra-virgin olive oil, basil, chives, parsley, capers (if using) and lemon zest and juice. Season and set aside.
Step 2
Put the stock in a saucepan; bring to a simmer. In a separate pan, heat the olive oil over a medium heat. Add the onion; cook for 5 mins. Add the celery; cook for 5 mins more. Stir in the remaining garlic for the final min.
Step 3
Stir in the barley and thyme until the grains are coated and shiny. Add the stock a ladle at a time, stirring until absorbed before adding the next one. Repeat until the barley is soft (about 30 mins).
Step 4
Add the asparagus and beans with a final ladle of stock; cook for 5 mins. Stir in the peas; season. Stand for 5 mins, covered.
Step 5
Serve with a spoonful of salsa verde, the grated cheese, a dollop of crème fraîche and a scattering of parsley.