Courgette, Butter Beans & Barley Stew with Feta Recipe

Ingredients

1 onion
2 garlic cloves
2 courgettes
300g pearl barley
400g tin of butter beans
1 vegetable stock cube
200g baby leaf spinach
1 lemon
120g feta

Prep: 15 mins | Cook: 45 mins

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Method

1. Trim, peel and finely chop the onion. Peel and grate, or finely chop the garlic cloves. Trim the courgettes and dice them into 1cm-thick cubes.

2. Heat 1 tbsp olive oil in a large casserole dish over a medium heat. Add the onion with a pinch of salt and pepper and fry, stirring often, for 5-6 mins till the onion is begining to soften.

3. Pour in another 1 tbsp olive oil and add the diced courgettes. Fry, stirring, for 6-8 mins till the courgette is beginning to pick up a little colour. Add the garlic and fry for a further 2 mins, stirring, till aromatic. Fill and boil the kettle.

4. Pour 300g pearl barley into the dish and stir in the butter beans with the liquid from their tin

5. Crumble in the vegetable stock cube and pour in 800ml hot water from the kettle. Stir well to mix. Bring the mixture to the boil, then reduce the heat to low. Pop a lid on the pan and simmer for 40 mins, stirring occassionally, till the pearl barley is tender, plump and has absorbed most of the water.

6. Stir through the baby leaf spinach to wilt it. Finely grate in the zest from the lemon. Squeeze in the juice from half the lemon. Taste and add more salt, pepper or lemon juice, if you think it needs it.

7. Divide the stew between 4 warm plates. Crumble over the feta and serve.