Broad Beans with Pearl Barley and Feta

|Broad beans with pearl barley and feta|spring onion broad beans mint|1 bunch spring onions trimmed and sliced into 1cm pieces400g pearl barley washed and left to soak for 50 minutes800g broad beans30g butter1 tablespoon olive oil200 ml white wine1 l vegetable stock2 teaspoon mint chopped100g feta|Heat the oil and half the butter in a large heavy-based pan and add the spring onions and garlic. Cook gently until soft about 5 minutes then stir in the pearl barley. Cook for a minute or so then add the broad beans and soon after the white wine. Cook until it has been absorbed then add the stock. Simmer stirring often until the barley is tender. This will take about 30 minutes; top up with hot water if the stock is absorbed before the barley turns soft. Take off the heat and stir in the rest of the butter. Then season to taste bearing in mind you will be finishing the dish with some salty cheese. Leave to sit covered for 5 minutes then stir in the herbs and feta. Serve.|30.00 minutes|1|/boxmaster