Roasted Tomato and Mushroom Barley Salad

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.