Name: Green barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 cup (200g) pearl barley; 1 cup (120g) frozen peas; 1 cup (150g) shelled edamame; 150 gram (4½ ounces) snow peas, sliced thinly; 2 green onions (scallions), chopped finely; 1/2 cup loosely packed fresh mint leaves; 2 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; 335 gram (10½ ounces) labne in olive oil, drained

Ingredients

1 cup (200g) pearl barley

1 cup (120g) frozen peas

1 cup (150g) shelled edamame

150 gram (4½ ounces) snow peas, sliced thinly

2 green onions (scallions), chopped finely

1/2 cup loosely packed fresh mint leaves

2 tablespoon extra virgin olive oil

1 tablespoon lemon juice

335 gram (10½ ounces) labne in olive oil, drained

Method

1.Cook barley in a medium saucepan of salted water over medium heat about 25 minutes or until tender. Drain; rinse under cold water until cold, drain well.

2.Meanwhile, bring a medium saucepan of salted water to the boil. Add peas, edamame and snow peas; boil 1 minute. Drain; place in a bowl of iced water until cold. Drain well.

3.Place barley and pea mixture in a shallow serving dish with onion and mint; drizzle with combined oil and juice. Toss gently to combine. Season to taste.

4.Serve salad topped with labne.

Frozen edamame, soy beans in the pod, are available from Asian supermarkets. You will need about 300g (9½ ounces) in the pod. You can also use frozen broad (fava) beans; you’ll need to discard the outer skin after the podded beans have been brought to the boil.
Note

Women's Weekly Food

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