WALNUT, MUSHROOM AND BARLEY SALAD (SHEILA)

WALNUT, MUSHROOM AND BARLEY SALAD (SHEILA) image

Yield 4

Number Of Ingredients 12

2 teaspoons finely grated fresh ginger
1 garlic clove, crushed
220g (1 cup) pearl barley, rinsed (see note)
1L (4 cups) water
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
1 tablespoon balsamic vinegar
2 teaspoons salt-reduced soy sauce
2 teaspoons olive oil

Steps:

Heat a large saucepan over medium heat. Spray with olive oil. Stir the ginger and garlic for 30 seconds or until aromatic. Stir in the barley for 1 minute or until coated. Stir in water. Bring to the boil. Reduce heat to low. Simmer for 30-35 minutes or until barley is al dente. Drain and transfer to a large bowl. Meanwhile, heat a large, non-stick frying pan over high heat. Spray with oil. Stir in the combined mushroom for 5 minutes or until golden. Remove from heat. Place barley, mushroom, beans, walnut and spinach in a large bowl. Add the vinegar, soy sauce and oil and toss until well combined. Season with pepper.