Pearl barley and edamame salad with pork sausages

Serves 4-6 Preparation time 10 minutes Cooking time 20 minutes

When broadbeans or peas are in season, use them instead of edamame beans. This salad is best served at room temperature immediately after you’ve made it.

You need

• 250g raw pearl barley • 2 cups (500ml) vegetable stock • 200g good-quality pork sausage

( Toulouse or raw chorizo would work well) • 1 cup (250ml) cooked edamame beans • ½ cup (125ml) pomegranate seeds • 1 fennel bulb, chopped finely • ½ cup parsley (125ml), chopped finely • juice of 1 lemon • ¼ cup (60ml) olive oil • salt and freshly ground black pepper

This is how

Cook the pearl barley in the vegetable stock until cooked but still firm – follow the instructions on the packaging. Set aside. Remove the skin of the sausage, break the meat into pieces and fry in a glug of olive oil until cooked. Mix the sausage meat through the cooked barley, and then mix in the edamame beans, pomegranate seeds, fennel and parsley. Add lemon juice, olive oil, and salt and pepper to taste.