Asparagus and Oyster Mushroom Barley Salad with Tahini Orange Dressing
Roast Asparagus and Oyster Mushroom Salad with Tahini Orange Dressing
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 2 -3
Author: Jane Sarchet
The Barley
  • 125 g pearl barley
  • 400 ml water
  • 1/2 a vegetable stock cube
The Dressing
  • 3 tablespoons tahini
  • 2 teaspoons soy sauce
  • Juice of 1 orange
The Roast Veggies
  • 1 teaspoon oil
  • 1 pack of tender asparagus trimmed
  • 1 pack of oyster mushrooms hard stems removed & flesh torn into largish pieces that will lay flat in the pan
  1. Preheat the oven to 200/180 fan/gas 6/400.
  2. 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.
  3. 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.
  4. 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.
  5. When the barley is cooked through, mix the veggies through and dish up onto plates. Serve with the dressing on the side.