Barley and mushroom salad

Instructions

1 Put barley in a sieve and rinse under cold water. Place in a pan with stock, water and rosemary. Cover and bring to the boil, then simmer over a low heat for 1 hour, or until just tender. Remove rosemary sprigs.

2 Heat 1/2 tablespoon oil in a frying pan. Add spring onions and mushrooms. Stir-fry for 5–6 minutes, until golden. Add wine and simmer for 1 minute, until slightly reduced.

3 Add cooked barley and broad beans. Season to taste. Cook for 2–3 minutes, stirring, until hot. Stir through rocket and serve.