Roast asparagus, pea shoot & goat’s cheese warm salad

Name: Roast asparagus, pea shoot & goat’s cheese warm salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 150 g pearl barley; 1 tbsp olive oil, plus extra for drizzling; 230 g packs asparagus, trimmed, then halved; 50 g skin-on almonds; 60 g bag Steve’s Leaves Pea Shoots & Baby Leaves; 125 g pack British soft goat’s cheese, cut into chunks

A perfect example of how simple ingredients can combine to make something really good. This makes a seasonal lunch or supper, or serves 4 as a starter

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Serves2
CourseLunch
Prepare15 mins
Cook45 mins
Total time1 hr

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For the salad

150g pearl barley
1 tbsp olive oil, plus extra for drizzling
2 x 230g packs asparagus, trimmed, then halved
50g skin-on almonds
60g bag Steve’s Leaves Pea Shoots & Baby Leaves
125g pack British soft goat’s cheese, cut into chunks

For the vinaigrette

1 tbsp wholegrain mustard
1 tsp clear honey
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil

Boil the pearl barley according to pack instructions, then drain and drizzle with a little oil, stirring to coat. Transfer to a serving dish and allow to cool slightly.
Meanwhile, preheat the oven to 200°C, gas mark 6 and spread the asparagus out on a baking tray. Drizzle with 1 tbsp oil, toss to coat, then spread the almonds on a separate baking tray and put both in the oven, with the asparagus above the almonds. Roast the almonds for 10 minutes, then remove, and cook the asparagus for 5 minutes more, until softened and golden around the edges.
Meanwhile, make the vinaigrette. Put the mustard, honey and vinegar into a jar or small bowl with a pinch of salt, then whisk with a fork until combined. Add the extra virgin olive oil 1 tbsp at a time, whisking well between each addition, then season to taste. Roughly chop the almonds.
When the pearl barley has cooled a little, mix in the asparagus, almonds, leaves and goat’s cheese and drizzle the dressing all over. Toss to coat well, then serve immediately.

Cook’s tip

To serve this at room temperature, or if making it ahead, leave the pearl barley to cool completely. Once the asparagus has cooked, leave to cool on the tray, then mix everything together before serving. Salad leftovers will keep in the fridge for up to 24 hours – they make a great lunch the next day.

Typical values per serving when made using specific products in recipe