This is a very simple but hearty salad, packed full of flavour.
Mushroom, Asparagus and Turkey Barley Salad (adapted from 28 Cooks)
120g pearl barley
2 tbsp oil
1/2 onion, chopped
300g turkey, cut into strips
100g mushrooms, coarsely chopped
10 asparagus spears, cut into 1in pieces
3 cloves garlic, minced
1 1/2 tsp Italian seasoning
1/4 tsp fennel seed, crushed
2 tbsp flat-leaf parsley, minced
3 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
30g goat's cheese
Bring a pan of water to the boil and cook the barley according to packet instructions. Drain well, run under the cold tap and drain again well.
Meanwhile, in large frying pan heat olive oil. Add onion, and saute 1 minute. Add the turkey and cook until just starting to turn golden, add the mushrooms, asparagus and garlic, and saute for 3 mins. Add the Italian seasoning and fennel seed, and saute until onions are translucent and the mushrooms and asparagus are tender.
Remove from the heat and place into large bowl, add the barley and mix together well. Stir in the parsley.
In a small bowl, whisk together lemon juice, oil, and balsamic vinegar. Pour over the barley mixture and combine well. Season to taste with salt and pepper and crumble over the gaot's cheese. Serve warm or chilled.