Yesterday’s lunch! The last of my pre-cooked batch of pearl barley used! Managed to get 3 full meals out of it, so planning does save you lots of time and effort! 🙂

Adapted from “Closet Cooking”

100g cooked pearl barley

100g green fresh green beans (I just poured some boiling water on it, and left it to stand for about 10 minutes – no cooking needed)

150g mushrooms (I marinated a batch of mushrooms – ovenroasted it for about 30 minutes, put it in a glass bottle and poured some white vinegar (about 150ml) over it, leaving it to stand in the fridge for a couple of hours)

1/2 small red onion, thinly sliced

A sprinkling of thyme and rosemary (I used dried herbs)

30g low fat feta

Salt and Pepper to taste

10ml white vinegar

5ml olive oil (lemon infused, but you can use normal olive oil with maybe a dash of lemon juice instead)

Lettuce to serve

 

This salad is very tasty if made in advance – to give the flavours of the olive oil, vinegar and marinated mushrooms to develop a bit.  So try to make it the night before.

Mix all the ingredients except the feta and lettuce together.  Once ready to serve, stir in the feta and serve on a bed of lettuce.