1 |
medium onion, diced |
|
butter, ghee, or olive or coconut oil, for frying |
2 |
medium leeks, halved lengthways and sliced into half-moons |
220g |
pearl barley, soaked overnight, or for 8–12 hours, then rinsed |
500-750ml |
fresh chicken or vegetable stock, kept just below simmering |
1 quantity |
* roasted garlic [rid:32989] |
1 bunch |
mustard leaves, rocket or baby leaf spinach, roughly chopped |
20g |
parsley, finely chopped, leaves only |
110g |
fresh or frozen petits pois |
50g |
grated parmesan cheese, plus extra for serving |
1 |
egg yolk, lightly whisked |
|
sea salt |
|
freshly ground black pepper |
|
pea shoots, to serve |