Asparagus Barley Salad
A delightfully fresh spring or summer salad with a touch of decadence.
Substantial and satisfying due to the fibre-full barley and serve of healthy fats in the olive oil, pine nuts and avocado, this dish makes a perfect light vegan main for warmer weather.
Cooking Time: 30 minutes
Serves: 2
Ingredients
180g asparagus, trimmed
1 tsp garlic, minced
1 tbsp olive oil
40g pine nuts
1/2 cup (100g) barley, dry
1 tbsp lemon juice
1 avocado
1/4 bunch parsley, roughly chopped
Method
Preheat oven to 150C.
Spread the asparagus across a lined baking tray, and top with the garlic and oil. Cook for 10 minutes then toss the pine nuts through.
Meanwhile, heat a small pan of water, and once boiling, add the barley. Continue to cook for 15-20 minutes, or until tender but chewy, and then drain and set aside.
Cook asparagus for a further 10-15 minutes or until browned, then divide between two bowls over a serve of barley. Garnish with lemon juice, half an avocado and the parsley, and season with cracked black pepper.
Categories
#vegan
#vegetarian
#healthy
#easy
#quick
#salad
#vegetables
#avocado
#family
#kids
#sidedish
#lunch
#dinner
#dairyfree
#lactosefree
#cleaneating
%recipeyum
229421 - 2023-07-17 10:54:09