Pear barley mushrooms salad

Ingredients

• 120 ml Pearl barley
• 200 g Chanterelle mushrooms, cleaned and sliced
• 2 tbsp Olive oil
• 1 pcs Shallot, thinly sliced
• 1 sprig Thyme, fresh
• 1 clove Garlic, chopped
• 0.5 g Coriander, fresh, chopped
• 1/4 tsp Black pepper, ground
• 1 tbsp Lemon juice, fresh

Method

1. Cook the pearl barley in boiling water for 25 minutes.
2. Drain and keep warm.
3. In a meantime, heat 1 tablespoon olive oil.
4. Add shallot and cook for 5 minutes.
5. Transfer shallots on a paper towel to drain.
6. Season the shallot with black pepper.
7. Heat the remaining oil.
8. Add the mushrooms and cook for 3 minutes.
9. Add 1 pinch pepper and cook for 5 minutes more.
10. Reduce heat and add the garlic and thyme.
11. Cook until fragrant.
12. Using a slotted spoon transfer to a bowl.
13. Toss the barley, cilantro, lemon juice, and shallot in a large bowl.
14. Add mushrooms and toss again.
15. Top with cilantro before serving.