This is for those who love creamy mushrooms.
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Serves
4
Pearl Barley
Miso Paste
Ginger
Wild Mushroom
Garlic Clove
Soy Sauce
Chilli Flakes
Tahini
White Wine Vinegar
Red Onion
Coriander
Kale
Salt
Peppers
Olive Oil
Serves
4
Pearl Barley
Miso Paste
Ginger
Wild Mushroom
Garlic Clove
Soy Sauce
Chilli Flakes
Tahini
White Wine Vinegar
Red Onion
Coriander
Kale
Salt
Peppers
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Slice your onions into thin strips and leave to soak in white wine vinegar whilst you prepare the salad - use enough vinegar to cover the onions (about 4 tbsp).
Step 3.
Pour the pearl barley into a large sauce pan and cover with water. Stir in the miso paste and the skin of the ginger. Continue to boil until the pearl barley is soft. Drain and set aside.
Step 4.
Heat a splash of olive oil in a frying pan and add the mushrooms. Slice your ginger into matchsticks and throw them in to give the mushrooms a kick. Slice your garlic into thin discs and add to the frying pan with 1 tbsp of soy sauce. Sprinkle a few chilli flakes over the mushrooms and leave to one side.
Step 5.
Dressing time. To a jar, add your tahini, 1 tbsp soy sauce, 1 tsp chilli flakes, 2 tbsp white wine vinegar, a splash of olive oil and water. Screw the lid on tight and shake until all of the ingredients are combined.
Step 6.
To prepare your kale, spread the leaves out on a baking tray. Cover in olive oil, salt and pepper and roast for about 10 minutes.
Step 7.
Use your pearl barley as the bed for the salad and top with your mushrooms, roasted kale, pickled red onion, fresh coriander and a sprinkle of chilli flakes. Drizzle your dressing over your salad and get stuck in.
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