Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 5.66 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 head small garlic
- 400grams Swiss brown mushrooms, halved
- 1 leek, thinly sliced
- 1/3 cup extra virgin olive oil
- 3/4 cup pearl barley
- 1tablespoons balsamic vinegar
- 60grams parmesan, shaved
- 1/4 punnet thyme, sprigs picked
- 1 lemon, cut into wedges
Description
A sturdy and easy-to-cook grain, barley makes a terrific base for this salad, paired with Swiss brown mushrooms, balsamic vinegar and a smattering of parmesan.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Wrap garlic in foil. Place mushrooms and leek on prepared tray. Drizzle with 1 tbs oil. Toss to combine. Add garlic to tray. Roast for 35 minutes, or until mushrooms and garlic are tender and leek is browned. Remove from oven. Season.
Step 2 of 4
Meanwhile, cook barley in a medium saucepan of boiling water for 30 minutes or until tender. Drain, then refresh under cold water. Drain well.
Step 3 of 4
Combine barley and mushroom mixture on a large plate. Whisk remaining oil and vinegar in a bowl.
Step 4 of 4
Drizzle vinegar dressing over mushroom mixture. Season. Top with parmesan and thyme. Serve with roasted garlic and lemon wedges.
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