Rinse the barley. Set a pan over high heat. Add the barley, juniper and a pinch of salt. Lower the heat. Cover with 1cm water. Pop the a lid on. Simmer for 25 mins or till all the water has been absorbed. Take the pan off the heat. Let it steam, lid on, a further 5 mins once cooked.
While the barley cooks, thinly slice the mushrooms. Set a large frying pan over high heat. Add the mushrooms and 1 tbsp oil. Season well. Fry for 5-8 mins, stirring, till nicely coloured. Take them off the heat and set aside.
Finely dice the apple and fennel. Finely chop the dill. Whisk the yogurt with half the dill and a pinch of salt.
Add the lemon zest and juice to the barley. Remove the juniper berries. Fold the mushrooms, apple and fennel through the barley. Season to taste. Arrange on two plates.
Top the salads with the chopped and 1 tsp oil each. Serve with dollops of the yogurt.