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  • Writer's pictureMafe

The Harvest Bowl


  • 2 cups cooked pearl barley

  • 12 - 15 Brussels sprouts, thinly sliced

  • 5 spring onion stalks, thinly sliced

  • 1/2 cup dried cranberries

  • 1/2 cup chopped walnuts

  • 1 avocado, cubed (Optional)

  • 2 Tbsp cashew parmesan (found in my highlight sauces +) (Optional)


  • 4 large portobello mushrooms, stems removed, roughly sliced

  • 2 tbsp olive oil

  • 1/2 cup white wine

  • 2 tbsp soy sauce or tamari

  • 2 tbsp dried oregano


  • 1/2 cup olive oil

  • 1/2 shallot, finely diced

  • Juice of 1 lime

  • 1 tsp dijon mustard

  • Salt & lots of pepper


  1. Prepare your pearl barley per package instructions if you haven't already, set aside

  2. Heat a cast orin skillet or non-stick pan into medium high, add olive oil, once hot add sliced mushrooms, grill for a 2-3 min, give it a stir and sear for another 2min. In a small bowl whisk white wine, soy sauce/tamari, and oregano, pour this mix over the mushrooms and bring the liquid to a boil, partially cover the pan and reduce the heat, cook the mushrooms till most of the liquid has been absorbed, turn off the heat and set aside.

  3. Prepare your dressing by placing all ingredients into a small jar and shake well to combine

  4. In a large bowl add sliced brussel sprouts, add half of the dressing with using your hands massage well to make sure is well covered, then add cooked pearl barley, chopped walnuts, dried cranberries, sliced spring onions, avocado (if adding), rest of the dressing a mix well to combine.

  5. Serve by adding a bed of the salad and top with a few slices of marinated mushrooms, sprinkle some cashew parmesan on top and enjoy!

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