Broad bean barley mint salad

Ingredients

• 1l vegetable stock
• 500g podded fresh broad bean (or use frozen)
• 225g pearl barley
• 2 handfuls mint leaves
• 200g radish, quartered
• 100g whole hazelnut, toasted and roughly chopped
• 140g goat's cheese, crumbled into small chunks
• 4 tbsp cold-pressed rapeseed or olive oil
• 1 tbsp red wine vinegar
• juice and zest ½ lemon
• 1 tbsp finely chopped mint leaves

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