Barley and Mushroom Salad Recipe

Ingredients

Serve 4

• 1 cup/200 g pearl barley

• 12 oz/350 g firm­ripe tomatoes

• 3 oz/90 g pitted and chopped black olives

• 10 oz/300 g white mushrooms, coarsely chopped

• 1 bunch fresh basil, torn

• 4-6 tbsp extra­virgin olive oil

• salt and freshly ground black pepper to taste

Method:

1. Cook the barley in salted, boiling water for 25-30 minutes, or until tender.

2. Blanch the tomatoes in boiling water for 1 minute. Drain and slip off the skins.

3. Squeeze out the seeds and chop the flesh coarsely. Drain the barley and pass under cool running water.

4. Drain well and dry on a clean cloth. Transfer to a large salad bowl.

5. Add the tomatoes, olives, mushrooms, and basil. Drizzle with the oil and season with salt and pepper. Toss well and serve.