Braised Little Gem, courgette, beans and barley
Braised Little Gem, courgette, beans and barley
Cooking with a lettuce may seem odd, but Little Gems are sweet, slightly bitter and robust enough to handle heat. They make a great side to simply cooked lamb or chicken, but this recipe can stand alone as a light vegan meal too, or add a little goat's or sheep's cheese for a vegetarian alternative.
Cook's notes
If you like, double pod the broad beans, removing the outer skins after boiling, to reveal the bright green inner bean within. A revelation for those who dislike the skins. The beans can be swapped for garden peas or sliced French or flat green beans.
Ingredients
- 100g pearl barley
- 500ml veg stock
- 1 bay leaf
- 1 Little Gem lettuce
- 250g broad beans, podded
- Oil for frying
- 2 courgettes, cut into thick slices or chunks
- 1 garlic clove, finely chopped
- 100ml white wine
- ½ tablespoon Dijon mustard
- 1 lemon
- Salt and pepper
Method
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Step 1
Put a small saucepan on to boil. Rinse the barley. Transfer to a separate saucepan, with the stock and bay leaf. Bring to a simmer and cook for 25 minutes, until tender. Add a dash of water if it looks like it might dry out.
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Step 2
Remove the very tip of the root from the lettuce, leaving enough to keep the whole head connected. Cut lengthways, into 10-12 wedges.
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Step 3
Boil the broad beans for 3 minutes, then drain and rinse under cold water to cool.
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Step 4
Warm 2 tbsp oil in the same saucepan. Add the courgettes. Season with salt and pepper and fry over a medium heat for 5-6 minutes, until starting to soften.
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Step 5
Add the lettuce to the courgettes. Turn up the heat a little. Fry for 2 minutes to lightly wilt them. Add the garlic, broad beans and wine. Cook for 1 more minute, or until the wine reduces by half.
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Step 6
Drain the barley. Add it into the veg with the mustard. Season with salt, pepper and lemon juice to taste.
