200g pearl barley| 50g dried shiitake mushrooms | 1 tbsp rapeseed oil | 2 shallots, ﬁnely diced | 2 fat garlic cloves, peeled and sliced | 200g wild assorted mushrooms | 200g squash, peeled, deseeded and cut into 2cm cubes | 500ml veg stock | Juice and zest of 1 lemon | 200g cannellini beans, drained | 100g cavolo nero, ﬁnely sliced
- Wash the pearl barley in a large saucepan until the water runs clear. Cover with three times the amount of water and cook for 20 minutes or so until it is soft but still has a bite to it.
- Meanwhile, soak the shiitake mushrooms in warm water for 10 minutes until softened.
- Fry the shallots and garlic in the oil for 10 minutes or so until completely softened. Add in the wild mushrooms and sauté until golden. Add in the soaked shiitake mushrooms, squash and veg stock, and bring everything to a simmer. Place the lid on and leave to cook for around 20 minutes until the squash is almost cooked.
- Add in the cooked pearl barley, lemon juice and zest, cannellini beans and cavolo nero and cook for a further 5 minutes. Turn the heat off and leave to stand for 10 minutes before scooping into bowls and serving.
Vegan plan, £115 and protein plan, £125. To order, see detoxkitchen.co.uk