Turkey, Barley, Courgette and Mushroom Salad

I have been enjoying some lovely salads over the past few weeks, both hot and cold. This is one where the original recipe if for a hot salad but I actually packed it into a lunchbox and ate it cold. It was really tasty but I would definitely recommend packing the lettuce and the barley mixture separately or not putting both bits together to until the morning if you are going to take this to work otherwise the lettuce tends to get very limp.

Turkey, Barley, Courgette and Mushroom Salad (from Thyme for Cooking)
(Serves 2)

300g turkey breast, cut into strips
1 red onion, sliced
2 cloves garlic, crushed
125g mushrooms, sliced
1 courgette, sliced
4 tsp oil
2 tbsp teriyaki sauce
120g pearl barley
lettuce for 2 large salads

For the peanut vinaigrette
2 tbsp peanut butter
2 tbsp sherry vinegar
2 tbsp olive oil

Bring a pan of water to the boil and cook the barley according to packet instructions until tender.

Meanwhile, heat 3 tsp oil in a large frying pan Add the onion and mushroom and stir-fry until the onion is just tender. Add the garlic and courgette and stir-fry until the courgette just starts to soften. Add 1 tbsp teriyaki sauce and stir well to combine. Remove to a plate.

Add the remaining 1 tsp oil and turkey to the frying pan. Stir-fry until the turkey is cooked through, 4 – 5 mins. Add the remaining 1 tbsp of teriyaki sauce, stir to combine and remove from heat.

Mix together all the vinaigrette ingredients.

Prepare the lettuce and put into large salad bowl. Add the vinaigrette and toss well to combine. Add the barley, vegetables and turkey on top of the lettuce and serve.