A super delicious side dish recommended from our Longest Table Team!
Ingredients:
- 350g pearl barley (or brown rice to make gluten-free)
- 1 Lemon for the zest and juice
- 2 Avocados
- Basil leaves
- Baby spinach
- Sprouts
- 100g Feta
- 50g Shaved almonds
- 26g Sunflower seeds
- 26g Pepita (pumpkin) seeds
Dressing
- 100g Plain (or coconut) yoghurt
- Zest from 1 lemon
- Salt and pepper
- Olive oil
Method:
1. Cook the pearl barley for 25 minutes in some water, with salt and juice from half a lemon.
2. Halve the avocados, get the stones out, and grill them on a hot grill plate or pan.
3. Roast the almonds and seeds in a pan for 2 minutes then take out and set aside.
Dressing:
4. Zest the lemon into the yoghurt.
5. Add lemon juice from half the lemon (the other half you cooked with the barley). Add some salt, pepper and a little olive oil.
To Serve: Put everything together except the avocado. Add the dressing and the feta then add the avocado flesh and basil leaves.
Enjoy!
