Walk in the Woods Barley Salad
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Prep: 15 mins
Cook: 25 mins
The best early autumn flavours bundled into the toasty warmth of pearl barley.
This recipe is a:
See this week's box.
428 kcal
(per portion)
Ingredients you'll need
  • 75g pearl barley
  • 4 juniper berries
  • 1 lemon
  • 200g chestnut mushrooms
  • 1 apple
  • 1 fennel bulb
  • A large handful of dill
  • 150g Greek style yogurt
From your kitchen
  • Sea salt
  • 1 tbsp + 2 tsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    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.

  • 2.

    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.

  • 3.

    Finely dice the apple and fennel. Finely chop the dill. Whisk the yogurt with half the dill 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 the barley. Season to taste. Arrange on two plates.

  • 5.

    Top the salads with the chopped and 1 tsp oil each. Serve with dollops of the yogurt.