You can make this with vegetable stock, however a bone stock, such as chicken, will make the dish far more nourishing and delicious.
100 g pearl barley
2 tablespoons green lentils
3 teaspoons whey or choice of acid or dairy-free options
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 medium leek, whites thinly sliced and rinsed (reserve the green tops for stock) (or 1 onion, finely chopped)
3–4 garlic cloves, finely chopped
2 teaspoons finely chopped rosemary
2 cm piece kombu
2 bay leaves
500 ml chicken or vegetable stock
1 teaspoon ghee (or extra virgin olive oil, if vegan)
12 small–medium rainbow chardor silverbeet (Swiss chard) leaves (about 160 g/5¾ oz), well rinsed, leaves and tender stems cut into wide strips
sea salt and freshly ground blackpepper, to taste
1–2 tablespoons lemon juice
25–50 g gratedparmesan or pecorino cheese
40 g toasted pine nutsThe night before, place the barley and lentils in separate bowls and add enough water to cover by 2 cm. Stir 2 teaspoons whey into the barley and 1 teaspoon into the lentils. Set aside at room temperature for at least 8 hours or overnight.
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