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Asparagus & Barley Salad

by skating tomato (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Quick (1387)      Vegan (744)      Kids (743)      Vegetables (486)     
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
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