June Joy

 

Ooo how I love June! The soft air, blackbird chorus over morning tea in the garden, and the world bursts to life with all the greens imaginable, along with the plethora of a palette that the flowers offer out. English summer has a soft subtlety to it that you don’t find in the tropics… hazy lights, mild dewy dawns, mmmmm it’s dreamy! Of course, being a foodie and local, organic monster, this time of year is uber exciting as it’s the time that we can FEAST on so many delicious fruits and veggies. The list is endless, but some of my faves that are in season right now are…

Artichokes
Asparagus
Beetroot
Broad beans
Broccoli
Carrots
Courgettes
Fennel
Peas
Rocket
Samphire
Spinach
Spring onions
Tomatoes
Rhubarb
Strawberries
Wild nettles

Amongst this lot is SO MUCH potential for ridiculous new recipes, and all the vitamins and minerals you can ever think to need (let’s keep it organic people) So, get your butts down to your local Farmer’s market, support the local economy, ecosystem and your micro biome too 🙂

I did just that today, and bought so much I found it hard to narrow my cooking down to just one dish! But as the sun came out to play, I settled on making a simple summer salad, a kind of variation on Tabbouleh, using local Pearl Barley rather than Bulgar Wheat. It’s reet nice. As I cracked open the pods of the broad beans, warm from the sultry sun, I was taken back to happy days in my grandparent’s Cheshire country garden, podding peas with my much missed Grandad, Cecil. Nothing like food to ignite precious memories, and that goes for every part of the process: planting, picking, podding, not just cooking and eating! Anyway, I digress. Recipe says….

Broad Bean & Pearl Barley Tabbouleh
Serves 4 as a side

IMG_6878

250g Pearl barley
200g broad beans, removed from pods (protein, fibre, vits K & B6, folate)
1 red onion
2 good handfuls of small tomatoes (variety your choice, there are so many right now!)
A handful of fresh mint
A handful of fresh parsley
1 tbsp white wine vinegar
Juice of 1 lemon
Sea salt
Cracked pepper

Put the pearl barley in a pan, cover it with boiling water and simmer for around 40 – 50 minutes, until it is tender to the bite. Whilst that is cooking, pod your beans and cook them very lightly, fresh ones should only take 3-4 minutes. Leave them to cool. Finely chop your onion, tomatoes, and herbs, and mix together the lemon juice, vinegar, salt and pepper. Once your pearl barley has cooled, simply stir it all together and voilà, a tasty little summer snack, or a great side at a bbq (a vegan one, obvs….)

Bon app! LL x

 

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