Yellow wax beans, radicchio, barley and basil

Yellow wax beans, radicchio, barley and basil

By
From
Spring
Serves
4
Photographer
Andy Sewell

This is really just a delicious tangle of vegetables laced with olive oil, lemon juice and fresh herbs. Sometimes I replace the barley with little potatoes, such as Roseval or Duke of York, depending on the dish. For fish, I would say potatoes work better; with lamb, beef or roast chicken, the barley is perfect.

Ingredients

Quantity Ingredient
150g pearl barley
50ml extra virgin olive oil
150g ripe little tomatoes, such as datterini
a small bunch marjoram, leaves only
2 tablespoons red wine vinegar
a handful yellow wax beans, topped but not tailed
60g parmesan, freshly grated
1 small radicchio, halved
A large bunch basil
1 lemon, finely grated zest
1/2 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Rinse the barley in a colander under cold running water until the water runs clear, then tip into a pan and add fresh water to cover. Bring to the boil over a medium heat, then turn the heat down and simmer for about 40 minutes until the barley is tender but still firm to the bite.
  2. Meanwhile, put half the olive oil into a saucepan and place over a gentle heat. When it is just warm, add the tomatoes and marjoram and cook, stirring every now and then, until the tomatoes are just soft but still holding their shape. Season with salt and add the wine vinegar.
  3. Place a separate pan of well salted water on to boil. Once the water is boiling, add the beans and cook for 2 minutes, then drain but don’t refresh. Drain the barley too.
  4. Add the beans and barley to the tomatoes, along with the Parmesan and the rest of the olive oil. Stir to combine.
  5. Slice each radicchio half into 2–3cm strips, then add to the pan. Tear in the basil and finish with the lemon zest and juice. Taste and adjust the seasoning if necessary. Serve warm, rather than hot.
Tags:
Skye Gyngell
seasonal
Spring
London
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