These two ingredients go so well together.  Barley swells up and adds a terrific texture nest to the silky, juicy mushrooms.  This salad needs a punchy dressing to bring it together so i thought pomegranate molasses works for me but balsamic would work beautifully as well.

Serves 4-6

Ingredients

1 ½ cup pearl barley

¼ cup olive oil

2 shallots or 1 red onions, sliced into thin rounds

500g mushrooms, torn into pieces

4 cloves garlic, sliced thinly

100g spinach leaves

Handful flat leaf parsley, roughly chopped

3 Tbsp pomegranate molasses or balsamic vinegar

⅛ tsp ground cinnamon

Salt and cracked black pepper

25g parmesan cheese, grated

Method

Place the barley into a medium pot, and heat over a moderate heat. Every minute or so, move the barley around to lightly toast it.  When this is done, pour over enough water to generously cover the barley.  Add a little salt and cook for 20-30 minutes or until tender.

Drain and cool on a flat tray.

In a suitable size fry pan, add the oil and cook the shallots/onion over a moderate heat until they become crispy and golden (not black). When they are cooked, remove with a slotted spoon and drain on kitchen paper. Set aside.

Return the pan to the heat and heat to a moderately-high heat.  Add the mushrooms and saute for 8-10 minutes or until the mushrooms are golden and juicy looking.

Add the garlic and continue cooking for a further 3-4 minutes.  Be Careful not to burn the garlic or mushrooms. Season with salt and cracked pepper.

Remove the cooked mushrooms and garlic from the oil and place into a large bowl.  

Add the barley, spinach and parsley and toss to combine.

With the remaining oil in the fry pan we are going to use this for our dressing. Add the pomegranate molasses and cinnamon.  Whisk together and adjust seasoning if necessary.

Add the dressing to the salad and stir gently through. Add half the grated parmesan and mix lightly.

Arrange the salad in your serving dish. Finish with the remaining parmesan cheese and crispy shallots. Grind over a little more cracked pepper. 

Best eaten warm or at room temperature.