Crispy Lemon Za'atar Mushroom Barley Trays with Cucumber Dill Yogurt

Crispy Lemon Za'atar Mushroom Barley Trays with Cucumber Dill Yogurt 🍄🌿 This is a bright, roasty dinner bowl: crisp-edged mushrooms, chewy lemon barley, cool cucumber dill yogurt and a little toasted seed crunch. It feels fresh but still cozy, and it holds well for easy lunches. 🍋 Yield: 3 to 4 servings Time: about 40 minutes Ingredients For the mushroom tray: - 650 g mixed mushrooms, torn or thickly sliced - 3 tbsp olive oil - 2 garlic cloves, finely grated or minced - 2 tsp za'atar, plus extra to finish - 1 tsp lemon zest - 1/2 tsp smoked paprika - 1/2 tsp fine sea salt, plus more to taste - Black pepper - 1 tbsp lemon juice, added after roasting For the barley: - 1 cup pearl barley, rinsed - 3 cups water or vegetable stock - 1 tbsp olive oil - 1 tbsp lemon juice - 1 tsp lemon zest - 2 tbsp chopped dill or parsley - Salt and black pepper For the cucumber dill yogurt: - 3/4 cup thick Greek-style yogurt - 1/2 cucumber, coarsely grated and squeezed dry - 2 tbsp chopped dill - 1 small garlic clove, finely grated - 1 tbsp lemon juice - 1 tbsp olive oil - Salt and black pepper To finish: - Cucumber ribbons or thin slices - 2 tbsp toasted sunflower seeds, pine nuts or sesame seeds - Extra dill or parsley - Olive oil and lemon wedges Method 1. Heat the oven to 220C / 425F. Put a large baking tray in the oven for 5 minutes while it heats. A hot tray helps the mushrooms roast instead of steam. 2. Toss the mushrooms with olive oil, garlic, za'atar, lemon zest, smoked paprika, salt and black pepper. Spread them over the hot tray in one layer. Roast for 22 to 26 minutes, turning once, until the mushrooms are browned, glossy and crisp at the edges. Squeeze over 1 tbsp lemon juice while they are still hot. 3. Meanwhile, simmer the barley in water or stock for 25 to 30 minutes, or until tender with a small chewy bite. Drain well. Toss the warm barley with olive oil, lemon juice, lemon zest, chopped herbs, salt and pepper. 4. Stir the yogurt, squeezed cucumber, dill, garlic, lemon juice, olive oil, salt and pepper together. Taste it: it should be cold, bright and lightly garlicky. Add more lemon if your mushrooms are very rich. 5. Fold half the roasted mushrooms through the barley. Spoon into bowls, then pile the remaining mushrooms on top. Add cucumber ribbons, a generous spoon of cucumber dill yogurt, toasted seeds, extra herbs and a little olive oil. Serving and storage tips 🥣 - Serve warm with extra lemon wedges and flatbread if you want a bigger meal. - Add rocket, cherry tomatoes or olives for a fresher bowl. - Store barley and mushrooms together for up to 3 days. - Keep the yogurt separate and spoon it on cold after reheating the barley with a splash of water or stock. Save this one for a bright mushroom tray night. 🍋