Wild Mushroom and Barley Salad - Sarah Graham Food

Ingredients

• 2 Tbsp crème fraîche Salt, to taste
• 3 Tbsp olive oil
• 1 tsp lemon zest
• 1 Tbsp lemon juice (or more to taste)
• 1 Tbsp red wine vinegar
• 2 tsp runny honey
• Small handful parsley, roughly chopped
• Small handful dill or basil, 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 (or goats cheese)
• 1 Tbsp each chopped fresh mint, basil and parsley
• Salt and freshly ground black pepper, to taste