What You'll Need
1 cup (200 grams) Purple Barley Berries
1 large handful of bean sprouts or microgreens
1/2 cup (57 grams) crumbled Cotija or feta cheese
1/4 cup (21 grams) sliced almonds, toasted
1/4 teaspoon kosher salt
1 small ripe avocado, sliced
Flaky salt
Freshly ground black pepper
Lemony Yogurt Sauce:
1/2 cup (113 grams) plain yogurt (non-Greek yogurt works best)
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives
Pinch of fine sea salt
Directions
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Place 1 cup of Hayden Flour Mills Heritage Tibetan Purple Barley in a pot, cover in 3 inches of water. Bring to a boil, reduces heat and simmer for 40 minutes or until the barley is softened and plump but still chewy. Strain and set aside.
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In a large bowl, mix the barley, sprouts, cheese, almonds, and kosher salt together.
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To make the lemony yogurt sauce mix all the ingredients together in a small bowl.
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Scoop the barley salad into two individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper.
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Share and enjoy!
Makes 2 large bowls.
Adapted with permission from Whole Grain Mornings by Megan Gordon (C2013 Ten Speed Press).
