Barley salad with roast turkey, mushrooms and hazelnuts

Ingredients

For 1 serving

• Pearl barley60 g
• Turkey breast130 g
• Button mushrooms150 g
• Hazelnuts10 g
• Arugula30 g
• Extra virgin olive oil8 g
• Thymeto taste
• Garlic1 clove
• Saltto taste

Contains: gluten, nuts,

In season: September – November

Method

1. Rinse the pearl barley, add it to a pan of boiling salted water and cook over medium heat for about 30 minutes, until tender but still firm to the bite; drain.
2. Meanwhile toast the hazelnuts in a dry pan over medium heat for 3–4 minutes, until golden and fragrant, and chop them roughly.
3. Heat half the oil in the same pan over medium heat with the thyme leaves and cook the turkey breast for 5 minutes per side, until golden and no longer pink inside; salt it, rest it for a few minutes and slice it.
4. Wipe the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice them. Heat the remaining oil with the peeled, crushed garlic and sauté the mushrooms over medium-high heat for 6 minutes, until golden; salt them and remove the garlic.
5. Combine the warm barley, mushrooms, washed rocket and turkey and finish with the hazelnuts.