Barley, squash and mushrooms with herb and crème fraîche dressing
This is an earthy, nutty and substantial salad, full of good textures and autumn flavours. Barley is curious in that it never really overcooks in the way rice can. It retains its charming, slightly toothsome bite, which is just right with the buttery, sweet squash and tender mushrooms.
Serves 4–6
250g pearl barley
4 tbsp extra virgin olive oil
Zest and juice of 1 lemon
1 large butternut or crown prince squash
1 small bunch of sage, leaves picked
6–8 rosemary sprigs
1 small garlic bulb, cloves separated, skin on
4 or 5 large Portobello mushrooms (about 300–400g)
2 tsp sugar
2 tsp English or Dijon mustard
1 tbsp cider vinegar
2–3 tbsp crème fraîche
1 good bunch dill, finely chopped, plus extra for serving
1 bunch flat-leaf parsley, leaves picked
1 Preheat the oven to 180C/Fan160C/350F.…
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The Simple Things (Digital) - 1 Issue, November 2016 - Issue 53