Barley and mushroom salad

Photographer: Joanna Wickham

Serves: 4

Time to make: 1 hr 10 mins

Ingredients

1 cup dried pearl barley
2 cups vegetable stock (or chicken stock)
1 cup water
2 sprigs rosemary
1 tablespoon olive oil
1 bunch spring onions, chopped
2 cups sliced mushrooms
½ cup dry white wine
1 cup frozen broad beansfavaX, podded
salt and pepper, to season
1 large handful rocketarugulaX

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Instructions

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1 Put barley in a sieve and rinse under cold water. Place in a pan with stock, water and rosemary. Cover and bring to the boil, then simmer over a low heat for 1 hour, or until just tender. Remove rosemary sprigs.

2 Heat 1/2 tablespoon oil in a frying pan. Add spring onions and mushrooms. Stir-fry for 5–6 minutes, until golden. Add wine and simmer for 1 minute, until slightly reduced.

3 Add cooked barley and broad beans. Season to taste. Cook for 2–3 minutes, stirring, until hot. Stir through rocket and serve.

HFG tip

Cook barley the day before if you like, so the salad is ready to finish off just before it's time to eat.

Nutrition Info (per serve)

Calories 296 cal

Kilojoules 1240 kJ

Protein 10 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 5 g

Dietary fibre 6 g

Sodium 330 mg

Calcium 80 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.