Page 526 - YC Cooking School

For the vinaigrette

3 Tbsp (45ml) olive oil
1 Tbsp (15ml) balsamic vinegar
2 tsp (10ml) honey
Salt
1 red chilli, de-seeded and finely chopped
Juice of half a lemon

For the creamy herb dressing

½ cup (125ml) natural yoghurt
1 Tbsp (15ml) mayonnaise
1 Tbsp (15ml) fresh lemon juice
Salt and freshly ground black pepper
1 Tbsp (15ml) fresh basil, roughly chopped
1 Tbsp (15ml) fresh flat-leaf parsley, roughly chopped

1 Tbsp (15ml) fresh mint, roughly chopped

Tools

Measuring cups
Saucepan
Glass jar
Knife
Chopping board
Mixing bowl
Kitchen spoons
Colander
Frying pan

What to do:

For the barley, spinach and wild mushroom salad

1. Place the barley into a medium saucepan, add cold water and a generous pinch of salt
then bring to the boil.

2. Reduce the heat to a simmer and cook gently (with the lid on, but tilted slightly) for
about 30 minutes or until al dente.
3. Once cooked, remove from the heat, drain and set aside.
4. Place butter and a little olive oil into a medium-sized frying pan and allow to melt over
a medium to high heat.

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