Toasted Barley, Spinach and Wild Mushroom Salad - Sarah Graham Food

Ingredients

• 1-2 Tbsp cultured cream
• 3 Tbsp olive oil
• Zest and juice of 1 lemon
• 1 Tbsp red wine vinegar
• 2 tsp runny honey
• Small handful parsley, roughly chopped
• Salt, to taste
• 1 cup pearled barley
• 1 Tbsp butter
• 1-2 tsp olive oil
• 250g mixed wild mushrooms, roughly chopped or torn
• 1 clove garlic, minced
• 2 tsp honey
• 1 Tbsp balsamic vinegar
• 100g baby spinach leaves, rinsed
• 100g feta cheese
• 1 Tbsp each chopped fresh mint, basil and parsley
• salt and freshly ground black pepper, to taste