Barley, Lentil and Brown Rice Harvest Bowl - Sarah Graham Food

Ingredients

• 2 Tbsp sour cream
• 3 Tbsp olive oil
• zest and juice of 1 lemon
• 1 Tbsp red wine vinegar
• 2 tsp runny honey
• small handful fresh parsley, roughly chopped
• salt to taste
• 1/3 cup pearled barley (or white quinoa)
• 1/3 cup brown rice
• 1/3 cup brown lentils
• 1 Tbsp butter
• 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, crumbled
• 1 ripe avocado, cut into cubes
• salt and freshly ground black pepper
• 1 Tbsp each chopped fresh mint, basil and parsley