Mixed Mushrooms & Pearl Barley with Chilli, Feta & Fresh Coriander

Serves 4

Bring a pot of water up to a boil and add the pearl barley. Reduce to a simmer and cook until the barley is tender and chewy, approximately 15-20 minutes. Keep in mind the exact timing will depend on how refined (or pearled) the barley is. Taste and test!

In the meantime, sweat the finely sliced onions and crushed garlic in a frying pan with a knob of butter and a drizzle of olive oil.

Once the onions have turned translucent and picked up a bit of colour along the edges, add the ground cumin, dried chilli flakes, salt, and pepper. Let everything sizzle together for a few minutes so the onions can absorb the flavours of the spices. Remove the onions into a bowl.

Using the same pan (no need to clean it), turn up the heat and add another knob of butter. Once the butter starts to foam, add the sliced mushrooms and sauté on a high heat to help caramelise the mushrooms along the edges. Season with salt and pepper.

Tip! To avoid the mushrooms crowding and sweating in the pan, you may have to do this in small batches. Each time, add a little knob of butter to help the mushrooms caramelise, and remember to season.

When the last batch of mushrooms is done, return all of the sautéed mushrooms to the pan along with the sautéed onions and cooked barley. Cook for about a minute or so on a low heat to allow the flavours to infuse into the nutty grains of barley.

Just before serving, mix through some chopped coriander. Add a little lemon zest as well as a good squeeze of lemon. Garnish with some crumbled feta.