Denise says:

  • This is a colourful combination of wonderful ingredients, which are in season during the summer months. It makes a delicious lunch or dinner, and is really popular with my family. To make it vegan – substitute the ricotta for a vegan cheese or tofu, and use date syrup instead of honey to sweeten the dressing.
  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Serves:  6 people

Ingredients:

  • 100g cooked barley
  • 100g cooked green lentils
  • Zest and juice 1 lemon
  • 4 tablespoons olive oil
  • 10g fresh dill – chopped
  • 10g fresh mint – leaves only chopped
  • 12 new potatoes
  • 100g fine green beans
  • 150g fine asparagus spears
  • 160g tinned artichoke hearts – drained
  • 6 radishes – trimmed and sliced
  • Dressing
  • 100g ricotta cheese
  • Zest 1 lemon
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • Season with salt and pepper

Method

  1. Cook the barley and lentils separately, as per packet instructions. Rinse the cooked grains in hot water and drain.
  2. Add the zest and juice of 1 lemon, 2 tablespoons olive oil, fresh dill and fresh mint and season well. Set aside.
  3. Boil the new potatoes in salted simmering water until tender. Drain and then transfer to an oven tray lined with baking parchment.
  4. Crush the potatoes with a masher or fork, brush with 2 tablespoons olive oil.
  5. Preheat the oven to 180°C / 350°F / Gas mark 6.
  6. Roast the potatoes for about 30-35 minutes or until golden and crunchy.
  7. Cook the beans in simmering water for about 3 minutes, then drain.
  8. Cook the asparagus in simmering water for about 2-3 minutes until just tender and drain.
  9. Preheat the grill. Place the drained artichoke hearts under the grill. Cook for 5 minutes until just charred.
  10. Add the beans, asparagus, grilled artichoke hearts and radishes to the grains. Toss everything with plenty of seasoning.
Tagged in: Artichoke Hearts, Asparagus, Barley, English, fresh dill, fresh mint, Lentils, Lunch vegan, new potatoes, radishes