40 mlolive oil1leek, thinly sliced1garlic clove, finely chopped2lemons, finely grated rind and juice only400 gmSwiss brown mushrooms, thinly sliced1.25 litres(5 cups) vegetable stock200 gmpearl barley1 eachfresh bay leaf and thyme sprig1 bunchEnglish spinach, trimmedGoat’s curd crostini8thin slices sourdough breadFor drizzling:olive oil1garlic clove, halved50 gmgoat’s curd
Heat a large saucepan over medium-high heat, add oil, leek, garlic and lemon rind, stir occasionally until tender (3-4 minutes). Add mushrooms, stir until tender, add stock, pearl barley and herbs, cover and bring to the boil. Cook until pearl barley is tender (8-10 minutes), remove herbs, add lemon juice and English spinach, season to taste and keep warm.
Meanwhile, for goat’s curd crostini, preheat a grill to high. Drizzle bread slices with a little oil, grill, turning once, until toasted (1-2 minutes). Rub with cut-side of garlic, spread with goat’s curd, serve immediately with broth.