Barley with Broad Beans and Peas

1 tablespoon olive oil
1 red onion, cut into fine rings

1 1/2 cups barley
1 cup frozen broad beans
1/2 cup frozen green peas

1 lemon, juice and zest of
pinch of dried chili flakes
salt and pepper to taste

Serves 4
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Cook barley in boiling, salted water until tender, but not too soft, about 20-30 minutes. Cook the peas in the same pan for the last two minutes. Drain of excess water and rinse. Set aside.

Cook the beans in boiling water for 2-3 minutes. Drain and let cool a little. Take the skins off the beans and add them to the pea barley. Heat the olive oil in a large pan. Cook the red onion until softened. Add the barley with peas and broad beans and heat through. Add lemon zest and lemon juice. Season with salt, pepper and chili flakes.
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