Warm barley salad with roasted tomatoes and mushrooms

Method

Step 1.Heat oven to 425*
Step 2. Toss the mushrooms, tomatoes, shallots and 2 tbsp of the oil together on a baking sheet. Season with salt and pepper to taste. toss veggies until the mushrooms and shallots are browned, about 25 minutes.
Step 3. Bring water, barley and pinch of salt to a boil in a large saucepan.Reduce the heat and simmer gently, stirring occasionally, until the barley is tender but still a bit chewy, this should take about 30 minutes. Once the barley is cooked...drain well in a strainer and transfer to a large bowl.
Step 4. Toss the barley with the remaining 3 tbsp oil until coated evenly. Add the roasted vegetables and parsley and mix all together. I would suggest letting the barley cool till it reaches room temperature and then season with salt and pepper to taste.
Step 5. Divide arugula or spinach into four bowls and add barley salad over each plate, sprinkle with goat cheese, then serve