Toasted Pearl Barley with Lemon and Herbs

Heat 1 tablespoon of the oil into a heavy-based pan and add the cumin and barley. Stir well, browning the barley gently without burning, ensuring that the grains get toasted all over.

Add the stock and bring to a gentle simmer, cooking for 30 minutes until the barley is just beginning to soften to the bite. The liquid should have been absorbed but if any remains, boil rapidly to reduce or drain in a colander or sieve.

Stir the freshly chopped mint and parsley and the rind and juice of the lemon. Mix well adjusting the seasoning with salt and pepper to taste.  Add the pinenuts and drizzle with the remaining oil.

Serve hot or cold.