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Walnut, mushroom and barley salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Walnut, mushroom, barley salad with fresh green beans and baby spinach for added crunch and flavor.
Ingredients:
  • 2 tsp finely grated fresh ginger
  • 220g (1 cup) pearl barley, rinsed (see note)
  • 200g button mushrooms, quartered
  • 150g oyster mushrooms, (see note) thickly sliced
  • 150g green round beans, trimmed, halved, blanched
  • 35g (1/3 cup) walnut halves, toasted, coarsely chopped
  • 100g baby spinach leaves
  • 20.00 ml balsamic vinegar
  • 10.60 gm salt-reduced soy sauce
  • 9.20 gm olive oil
Instructions:
  • 1. Heat a large saucepan over medium heat and spray with olive oil. 2. Sauté ginger and garlic until aromatic, about 30 seconds. 3. Add barley and stir for 1 minute until coated. 4. Pour in water and bring to a boil. 5. Reduce heat to low and simmer for 30-35 minutes until barley is al dente. 6. Drain and transfer to a large bowl.
  • Heat a large non-stick frying pan over high heat and spray with oil. Sauté the mixed mushrooms for 5 minutes until golden. Remove from heat.
  • Combine barley, mushrooms, beans, walnuts, and spinach in a large bowl. Drizzle with vinegar, soy sauce, and oil, then toss until evenly coated. Season with pepper to taste.

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