Roast Asparagus and Oyster Mushroom Salad with Tahini Orange Dressing
Prep Time
20mins
Cook Time
30mins
Total Time
50mins
Servings: 2-3
Author: Jane Sarchet
Ingredients
The Barley
125gpearl barley
400mlwater
1/2a vegetable stock cube
The Dressing
3tablespoonstahini
2teaspoonssoy sauce
Juice of 1 orange
The Roast Veggies
1teaspoonoil
1pack of tender asparagustrimmed
1pack of oyster mushroomshard stems removed & flesh torn into largish pieces that will lay flat in the pan
Instructions
Preheat the oven to 200/180 fan/gas 6/400.
Rinse the pearl barley in cold water then bring to a boil with the water and stock cube before turning down to a simmer. Cook for 30-40 minutes, or until it is soft to bite.
To make the dressing, pop the 3 ingredients in a small bowl and mix well until they have all combined and it looks creamy and delicious.
Meanwhile, heat the oil in a large baking tin until it is shimmering. Tip in the asparagus and oyster mushrooms, coating each side in a little oil. Cook for 10 minutes, shaking the pan vigorously halfway through the cooking time.
When the barley is cooked through, mix the veggies through and dish up onto plates. Serve with the dressing on the side.