This is for those who love creamy mushrooms.
Cooking Time (Including Preparation Time): 35 Minutes
The creamy tahini dressing really compliments this dish.
Feeds: 4 People
400g of Pearl Barley
5 Sachets of Miso Paste
Knob of Ginger
500g of Mixed Wild Mushrooms
3 Cloves of Garlic
1 Tbsp of Soy Sauce
1 Tsp of Chilli Flakes
4 Tbsp of Tahini
2 Tbsp White Wine Vinegar
1 Red Onion
Bunch of Coriander
Bag of Kale
Preheat your oven to 180°C. To prepare your onions, slice into thin strips and leave to soak in white wine vinegar while you prepare the rest of the salad. Pour your pearl barley in a large sauce pan and cover with boiling water. Stir in the miso paste and the ginger skin and continue to boil until the pearl barley is soft. Drain and leave to one side.
Meanwhile, heat a splash of olive oil in a frying pan and add the mushrooms. Slice your ginger into matchsticks and throw them in with the mushrooms to give them a kick. Slice your garlic into thin disc and add to the frying pan with 1 tbsp of soy sauce. Finally, sprinkle a few chilli flakes over the mushrooms and leave to one side.
Dressing time. Add 3 tbsp of tahini, 1 tbsp of soy sauce, 1 tsp of chilli flakes, 2 tbsp of white wine vinegar, a splash of olive oil and water to a jar. Screw the lid on tight and shake until all of the ingredients are combined.
To prepare your kale, spread the leaves on a baking tray. Cover in olive oil, salt and pepper and roast for about 10 minutes.
Use your pearl barley as the bed for the salad, and top with your mushrooms, roasted kale, pickled red onion, fresh coriander and chilli flakes. Drizzle your dressing over your salad and get stuck in.