200g Mount Zero Pearl Barley
40ml extra virgin olive oil
1 onion finely diced
2 celery stalks, diced
2 garlic cloves, finely chopped
1 bay leaf
2 teaspoons chopped thyme
Zest of 2 lemons
1 teaspoon paprika (sweet)
2 cups frozen peas
1/2 tin cannellini beans
400ml vegetable stock
1 bottle tomato passata
300g sheepβs milk fetta cheese
6 basil leaves
Salt/ pepper