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Roasted Tomato and Mushroom Barley Salad

Roasted Tomato and Mushroom Barley Salad

with Fresh Bocconcini and Olives

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We wanted to take the best elements of a great winter stew and turn them into a 'lighter' tasting version. Warm roasted tomatoes and red onion are the perfect sweet compliment to the 'meaty' mushroom. Nutty barley rounds out the flavour with creamy bocconcini to top!

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ g

Pearled Barley

(ContainsWheat/Blé)

2 unit

Portobellini Mushrooms

260 g

Roma Tomato

1 unit

Lemon

56 g

Red Onion

1 unit

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

113 g

Baby Arugula

28 g

Mixed Olives

(ContainsSulphites/Sulfite)

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1891 kJ
Calories452 kcal
Fat17 g
Saturated Fat1 g
Carbohydrate65 g
Sugar12 g
Dietary Fiber13 g
Protein19 g
Cholesterol17 mg
Sodium454 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the tomatoes and onions). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce.* In a medium pot, combine the barley with enough salted water to cover. Bring it to a boil over high heat, then reduce to medium-low heat. Simmer until tender, 28-30 min. (Drain when the barley is cooked.)

3

Meanwhile, cut the mushrooms into 1/2-inch thick slices. Cut the tomatoes into 1/2-inch wedges. Zest, then juice the lemon.

4

On a baking sheet, toss the tomatoes and onions with 1/2 bottle vinegar (1 bottle for 4 ppl) and drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies soften and are slightly golden-brown, 10-11 min.

5

Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the mushrooms and lemon zest. Season with salt and pepper. Cook, stirring often, until the mushrooms are dark golden-brown, 6-8 min. Set aside.

6

In a medium bowl, whisk together the honey, mustard, 1 tbsp lemon juice (double for 4 ppl) and a drizzle of oil. Season with salt and pepper. Toss the cooked barley into the dressing. Season with salt and pepper. Add the arugula, balsamic veggies and olives. Toss together.

7

Divide the barley mixture between plates and tear the bocconcini into small pieces and sprinkle over.