Roasted Tomato and Mushroom Barley Salad
with Fresh Bocconcini and Olives
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
½ g
Pearl barley
(Contient Blé)
2 pièce(s)
Champignons portobellini
260 g
Tomato
1 pièce(s)
Citron
56 g
Oignon rouge
1 pièce(s)
Vinaigre balsamique
(Contient Sulfites)
1 cs
Miel
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
113 g
Bébé roquette
28 g
Olives mélangées
(Contient Sulfites)
100 g
Bocconcinis
(Contient Lait)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.