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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ g

Pearled Barley


2 unit

Portobellini Mushrooms

260 g

Roma Tomato

1 unit


56 g

Red Onion

1 unit

Balsamic Vinegar


1 tbsp


1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

113 g

Baby Arugula

28 g

Mixed Olives


100 g

Bocconcini Cheese


Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the tomatoes and onions). Start prepping when the oven comes up to temperature!


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.)


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


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.


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.


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.


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