Nectarine, Green Bean & Barley Salad

Cooking time
Serves4 people
Vegetarians Vegans
Nectarine, Green Bean & Barley Salad

A warm summer salad that's sweet and smokey. The secret to packing in the flavour is using a hot griddle pan – or barbecue – to lightly char the spring onions, green beans and juicy nectarines. Toss them with tender pearl barley. Add a honey and mustard dressing. You get a chunky side dish that's delicious served alongside summer roasts and barbecues.


  • 150g pearl barley
  • 25g walnut halves
  • 1 lemon
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • 250g French beans
  • A bunch of spring onions
  • 2 nectarines

Prep: 20 mins | Cook: 25-30 mins

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1. Bring a pan of salted water to the boil. Tip in the pearl barley. Simmer for 25 mins till tender and cooked through.
2. While the barley simmers, put a dry griddle pan on a medium heat. Add the walnut halves and toast for 2-3 mins till nutty smelling and browned. Tip onto your chopping board and roughly chop. Scoop into a bowl and set aside.
3. Juice half the lemon into a large bowl. Add 2 tbsp olive oil, 1 tbsp mustard, 1 tbsp honey and some salt and pepper. Whisk to make a dressing. Taste and add more salt and pepper, if needed. Set aside.
4. Trim the French beans and spring onions. Pop them in a bowl. Drizzle with olive oil. Season. Toss to coat.
5. Put the pan back on the heat. Add the spring onions. Griddle for 2-3 mins, turning often, till charred. Lift out of the pan. Set aside. Add the beans to the pan. Griddle for 6-8 mins, turning often, till charred and tender.
6. Roughly chop the spring onions. Drain the barley. Add the barley, beans and spring onions to the dressing. Toss to coat, then transfer to a serving platter.
7. Slice the nectarines into wedges. Add the nectarines to the pan. Cook for 2-3 mins, turning, till lightly charred. Top the barley salad with the nectarines and walnuts. Serve.
8. Add the nectarines to the griddle pan over a medium heat. When hot, place the nectarine wedges in the pan. Cook for 2-3 mins on each side till slightly blackened. Scoop the nectarines out of the pan and arrange them on top of the barley and veg. Sprinkle over the toasted walnuts and serve.
9. Use Your Barbecue
If it's sunny, you can cook the beans, spring onions and nectarines on the barbecue. Don't slice the necatrines into wedges. Just halve them and scoop out of the stones. Barbecue the halvs till lightly charred and tender, then roughly chop them and them to salad.
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