Page 527 - YC Cooking School

5. Once the butter starts to foam, add in the mushrooms and fry for 2-3 minutes.

6. Season with salt and pepper.
7. Add in the balsamic vinegar and garlic and cook for a further minute or two.
8. Turn off the heat, add the baby spinach and allow to wilt.
9. Add the drained barley to the pan and toss all the ingredients together until well
combined.
10. Drizzle the vinaigrette into the pan and mix well.
11. Transfer the warm barley salad onto a platter and garnish with feta cheese and the
picked herbs.
12. Serve the herbed yoghurt dressing on the side.

For the vinaigrette

1. Add all the ingredients to a medium-sized jar and shake until well combined.
2. Taste and adjust the seasoning to your liking.
3. Set aside before serving.

For the creamy herb dressing

1. Place all the ingredients into a mixing bowl and stir well to combine.

2. Taste and adjust the seasoning to your liking.
3. Set aside before serving.

© Recipe copyright of Sarah Graham

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