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Barley & Mushroom Salad

Serves 4-6

Ingredients

1 cup pearl barley

500g portabellini mushrooms, sliced

1 garlic clove, finely grated

2 shallots, thinly sliced

2 tbsp butter

1 tbsp thyme leaves

1 cup fresh coriander, roughly chopped

1 cup fresh parsley, roughly chopped

2 tbsp fresh lemon juice

2 endives

extra virgin olive oil

salt and pepper, to taste

Method

1 Cook barley in a pot of boiling salted water until tender. Drain; spread out on a clean tray and allow to cool.

2 Heat a drizzle of olive oil in a large frying pan over medium-high. Cook mushrooms until golden brown all over. Season mushrooms with salt and pepper. Add garlic, shallots, butter and thyme and cook until just tender and fragrant.

3 In a large bowl, toss cooled barley with cooked mushroom mixture. Fold in coriander, parsley, lemon juice and taste for seasoning.

4 Arrange endive leaves on a large platter or in individual bowls. Spoon over the herby mushroom and barley mix and serve.