Peas, green beans and broad beans with barley and watercress
YOU WILL NEED
100g barley 200g frozen broad beans, trimmed 200g green beans, trimmed 100g fresh or frozen peas 100g watercress, large stems removed
For the dressing 2 tbsp white balsamic or white wine vinegar 4 tbsp extra virgin olive oil 1 tsp Dijon mustard Small handful of fresh mint, leaves picked and any large leaves torn
DIRECTIONS
Cook the barley in a pan of salted water for 10 minutes, or until al dente. Drain well and return to the pan.
Meanwhile, put the dressing ingredients into a screwtop jar. Season, screw on the lid and shake well.
Bring another pan of water to the boil. Cook the broad beans for 2-3 minutes, then remove with a slotted spoon. Peel the grey outer skins and then add to the barley.
Cook the green beans and peas in the boiling water for 2-3 minutes, then drain and rinse in cold water. Add to the barley with the watercress. Pour over the dressing and season; toss to combine. Warm through before serving.