• 1 ½ c pearl barley
• 2 bunches of fresh asparagus (chopped)
• ¾ cups of double podded broad beans
• Zest of ½ lemon
• ½ c of good quality olive oil
• ½ c toasted sunflower or pumpkin seeds
• Freshly ground salt and pepper

Cook the pearl barley in a saucepan of boiling water for about 20 minutes or until just tender. Drain and set aside to cool.

Cook the asparagus in boiling salted water until just tender and remove from the pan to cool. Blanche the broad beans in the liquid and then drain.

Mix the oil and lemon zest together for the dressing and then combine all the ingredients and season to taste.