Fruity Chickpea and Barley Salad
250g/9oz/1 cup pearl barley
125g/4oz mangetouts, halved
2 ripe peaches or nectarines
½ cucumber, halved lengthways, seeded and diced
50g/2oz rocket (arugula)
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
juice of 1 small orange
salt and ground black pepper
1 Put the pearl barley in a large pan and cover with water. Add some salt and bring to the boil. Reduce the heat and simmer for 25 minutes until the barley is just tender. Add the mangetouts for the final 3 minutes. Drain and put aside.
2 Meanwhile, peel, stone and halve the peaches. Cut each peach half into 4 wedges and place them in a large serving bowl. Add the cucumber, rocket and chickpeas.
3 Add the balsamic vinegar, oil, orange juice and seasoning to the salad with the drained barley and mangetouts and lightly mix together. Check the seasoning and serve.