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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.