California Style Barley Bowl
ingredients
- 2 avocados, halved, destoned
- 250g cooked pearl barley
- 40g sunflower & pumpkin seed mix
- ½ small bunch basil, leaves stripped
- 200g low fat Greek yoghurt
- 180g (1 punnet) cherry tomatoes, halved
- 160g feta, crumbled
- 80g baby kale
- 80g baby spinach
- 1 lemon, juiced
- 100g soya beans, defrosted
- 1 tbsp cold pressed rapeseed oil
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
1. Rub the flesh of the avocados with the rapeseed oil. Place onto a hot chargrill pan and bar mark until well caramelised.
2. Meanwhile combine the kale with half of the lemon juice and lightly massage to ‘cook’ the kale.
3. Place a portion of the cooked barley in each bowl, and top with the kale, spinach, cherry tomatoes soy beans and feta. Top with a good spoonful of the yoghurt and finally the avocado.
4. Finish with the remaining lemon juice and a little additional rapeseed oil if desired.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.