Ingredients 1 cup pearl barley
4 cups water
750g sweet potato, peeled and cut into 2cm cubes
2 tbsp maple syrup / agave
2 tbsp olive oil
60g baby spinach
1/2 cup walnuts, roughly crushed
1 avocado, deseeded and diced
In a medium saucepan, place the barley and water, bringing to a boil over a high heat. Reduce to a simmer and leave until just tender. Then drain and rinse with cold water.
Preheat oven to 200C and line a baking tray.
Arrange the sweet potato slices across the tray in a single layer.
Drizzle the maple syrup (or agave) and oil over.
Roast for 20 minutes.
On a platter or large serving bowl, combine the spinach, barley, sweet potato, walnuts and avocado. Season with cracked pepper and serve warm.