Really, is it weekend yet? This was just one of those weeks where you keep thinking this. I can’t really put my finger on it. Today was my low with a big ass migraine attack at work. Of course, I was to late with my medication so I just felt like a zombie after taking them.
This recipe was made on one of those same days, that’s why you’re only seeing the can of beans on the first picture and not on the end result. My mind just wasn’t that into it.
Good thing it’s only one more day, already looking forward to Saturday when I’m going to Antwerp with one of my best friend. In good minimalist spirit I decided to give her a day out for her birthday instead of a material gift. So instead we’re making a memory 😛
Hope you had a beter day then I had, I’m going to do a little work out, take a shower, put on my pj’s and curl up on the sofa and turn in early I guess.

What do you need? tarlysalad1
  • 65 gr. of Tarly
  • 1 can of cannellini beans (white beans)
  • 250 gr. of mushrooms
  • 1 bag of lettuce with spinach
  • 1 onion
  • 1 glove of garlic
  • thyme
  • 2 tablespoons of balsamic vinegar
  • salt
  • pepper
  • Parmesan cheese (I used a vegan type)
Note: the recipe calls for a can of white beans, but you will not be seeing them in the pictures. Reason: I just forgot….
Tarly is a type of grain, I like this because it doesn’t take as long to cook as the normal grains I sometimes use. This one only takes about 12 minutes to cook. But you can also use something like Barley.
While the Tarly is cooking, cut the garlic, onion and mushrooms and bake them with a little bit of oil until soft
Don’t drain the beans! This recipe uses the fluids as a sort of dressing. Add the beans with the fluids, add the thyme, salt, pepper and the balsamic vinegar and mix everything well. Add the lettuce at the end and serve with some Parmesan cheese.