-Place barley and stock in a saucepan and bring to a boil. Reduce heat, cover and simmer on low for 50 minutes.
-Remove from heat and allow to “steam” cook another 10 minutes.
-Spoon out into a large bowl to cool.
-Add sweet peas and red onion to barley. Mix olive oil, lemon zest, salt and pepper together and pour over barley.
-Add mint and toss all together until well mixed.
You may add toasted walnuts to this salad to improve the protein component.
Serve at room temperature.