Mushroom Barley Broth With Goat’s Curd Crostini

Ingredients

• 40 ml olive oil
• 1 leek, thinly sliced
• 1 garlic clove, finely chopped
• 2 lemons, finely grated rind and juice only
• 400 gm Swiss brown mushrooms, thinly sliced
• 1.25 litres (5 cups) vegetable stock
• 200 gm pearl barley
• 1 each fresh bay leaf and thyme sprig
• 1 bunch English spinach, trimmed
• Goat’s curd crostini
• 8 thin slices sourdough bread
• For drizzling: olive oil
• 1 garlic clove, halved
• 50 gm goat’s curd