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

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

sarahgraham.co.za

Toasted Pearled Barley, Spinach & Wild Mushrooms in a herby, creamy dressing. Perfect for lunch or dinner!

View full recipe on sarahgraham.co.za

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Cooking tools:

  • Microplane
  • Chef's knife
  • Cutting board
  • Whisk
  • Mixing bowl
  • Saucepan
  • Colander
  • Stove
  • Skillet
  • Wooden spoon
  • Measuring spoon
  • Measuring cup
  • Serving platter
  • Serving bowl
  • Spoon
  • Mason jar

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
  • freshly ground black pepper

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