I’ve been trying to get my 10g daily mushroom intake – well daily. Breast Cancer Awareness month means making a concerted effort to support the cause, generate awareness & become more aware myself. It hasn’t been that hard as I do love a mushroom(s). Steak & mushroom pie, fat grilled mushrooms & added into large pots of pasta glory – all delicious, yes I love them all. But the days are getting warmer & those bikinis are a calling. Sometimes salad is best. I’m not always in the mood to simply munch on a lettuce leaf though – I laugh at the thought. So say hello to my Pearl Barley & All Sorts Salad where the mmmmmagic mushroom sits pretty…
4 tbsp (6oml) olive oil
8-10 button mushrooms, thinly sliced
2 garlic cloves, finely chopped
1 tsp (5ml) red chilli flakes
300g cooked Pearl Barley (just follow packet instructions – easy)
1 beetroot, washed & shredded
1 carrot, washed & shredded
Small handful fresh coriander, roughly chopped
3 spring onions, chopped or shredded (whatever is more your vibe)
Grilled asparagus spears, chopped (I used the Mediterranean Delicacies bottle – easy)
Maldon salt & black pepper burst
Poached eggs, to serve
Heat 2 tbsp (30 ml) olive oil in a large non-stick frying pan – add the mushrooms & fry over high heat until golden & crisp. Remove from the heat & set aside. Add the remaining oil to the pan, along with the garlic & chilli & fry for 1 minute. Tip the Pearl Barley into the pan & toss before transporting into a large bowl. Add the crispy mushrooms, beetroot, carrot, coriander, s.onions, asparagus & season well with Maldon salt & freshly ground black pepper. Toss well & place on a serving platter. Top with poached eggs & fresh coriander before serving.
*Remember – pick pink mushroom punnets from Pick ‘n Pay – because R1 from every punnet goes towards Reach For Recovery during Breast Cancer Awareness Month*
So go & get your salad on for a good cause… It is also just so damn tasty!