Pea and Feta Pearl Barley Stew
This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish. The Ingredients are very interchangeable, making this recipe very versatile.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer with a lid on for 30 mins, stirring occasionally.
Step 2
Meanwhile, put the feta in a bowl with the remaining olive oil, the juice of half a lemon, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
Step 3
Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.
- Ingredients
- Based on 4 servings
-
2 Lemons, zest and juice 2x Sainsbury's Lemons -
700ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
200g Pearl Barley, rinsed under cold water 1x Sainsbury's Pearl Barley 500g -
2 Onions, chopped 2x Sainsbury's Onions Loose -
2 tbsp Olive Oil 1x Filippo Berio Extra Virgin Olive Oil 1L -
2 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic -
200g Feta, cut into cubes 1x Sainsbury's Greek Feta Cheese 200g -
15g Mint, leaves shredded, plus a few whole leaves to serve 1x Sainsbury's Fresh Packed Mint 30g -
400g Frozen Peas, defrosted at room temperature 1x Sainsbury's Petits Pois 910g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g