Cook the pearl barley in lightly salted boiling water for 14 minutes, strain and season with lemon, olive oil, salt, pepper and parsley.

Soak the charred sourdough in water for 5 minutes.

Saute the mushrooms in a little grape seed oil and chopped eshallot.

Using a pestle and mortar, smash the bread, vinegar, nuts, garlic and olive oil until smooth with the water, season.

Serve with the mushrooms, grains and herbs.