Lukewarm Barley Salad | With King Oyster Mushrooms & Hazelnuts

Rinse the pearl barley under cold water in a fine sieve. Bring to a boil in a pot with plenty of lightly salted water and simmer gently over medium heat for approx. 20–25 minutes until al dente. Then drain, let drain briefly, and allow to cool in a bowl until lukewarm.

Roughly chop the hazelnuts and toast them in a dry pan without oil over medium heat for 3–4 minutes until fragrant. Allow to cool on a small plate.

Dry brush the king oyster mushrooms and slice them lengthwise into approx. 0.5 cm thick slices or bite-sized pieces. Peel and finely chop the garlic clove. Strip the thyme leaves from the stems.