1 pound cremini or oyster mushrooms, halved if large
7 tablespoons olive oil
Kosher salt and black pepper
4 anchovy fillets
1 clove garlic
3 tablespoons fresh lemon juice
Feta and fresh dill, for serving
Fat 25g (4 g saturated fat)
How to Make It
Heat oven to 425° F with the racks in the upper and lower thirds. Cook the barley according to the package directions.
Meanwhile, toss the broccoli, onion, mushrooms, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets. Roast, tossing once, until crisp-tender, 20 to 25 minutes.
Using the back side of a chef’s knife, mash the anchovies and garlic to a paste on a cutting board. Combine with the lemon juice and the remaining 4 tablespoons of oil in a small bowl.
Toss the barley, vegetables, and anchovy dressing together in a bowl. Serve topped with the Feta and dill.
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