In a large non-stick pan, brown a clove of garlic in a drizzle of olive oil, add the beans and sauté for a few minutes; season with salt and pepper to taste.
Boil the barley in a large pot of boiling broth; when cooked, add the beans, lemon juice and grated Grana Padano Riserva and mix well.
Serve the warm barley and bean salad with a drizzle of olive oil, sliced spring onion, baby spinach leaves and beansprouts.
35 min
