Walk in the Woods Barley Salad
Clock Image
Prep: 15 mins
Cook: 25 mins
The best of autumn (including British season apples, courtesy of Paul Ward at Mole End Farm) bundled into the toasty warmth of barley.
This recipe is a:
See this week's box.
Ingredients you'll need
  • A 75g bag of pearl barley
  • 1 lemon
  • A 200g punnet of chestnut mushrooms
  • 1 apple
  • 1 fennel bulb
  • A large handful of flat leaf parsley
  • A 150g pot of Greek style yogurt
  • 4 juniper berries
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Rinse the barley. Set a lidded pan over high heat. Add the barley, juniper and a pinch of salt. Lower heat. Cover with 1cm water. Pop the a lid on. Simmer 25 mins or till all the water's absorbed. Let it steam, lid on, a further 5 mins once cooked.

  • 2.

    Thinly slice your mushrooms. Set a large frying pan over high heat. Add the mushrooms and 1 tbsp oil. Season well. Cook till nicely coloured, adding more oil if needed.

  • 3.

    Finely dice the apple and fennel. Finely chop the flat leaf parsley. Whisk the yogurt with half the parsley and a pinch of salt.

  • 4.

    Add the lemon zest and juice to the barley. Remove the juniper berries. Fold the mushrooms, apple and fennel through. Season to taste. Dish up. Scatter the parsley over the top. Finish with a drizzle of olive oil. Serve with dollops of the lemon parsley yogurt.