3 cups cooked barley or brown basmati rice
1 bunch of rocket
half a bunch of mixed fresh herbs
handful of mung beans
half a cup of toasted almonds, or a mix of seeds/nuts
sea salt to taste
2 cups natural yoghurt
zest of one lemon or lime
1 tablespoon freshly squeezed lemon or lime juice
1/4 cup of chives or shallots, plus more for serving
1/4 teaspoon sea salt
2 ripe avocados, thinly sliced
In a large bowl combine the barley, almonds, and salt together. Mix well.
Make a quick yogurt sauce by whisking the yogurt, lemon zest, lemon, juice, chives, and salt in a small bowl. You can refrigerate this (or any leftovers) for a few days.
Serve topped with avocado, herbs, wave of extra virgin olive oil and the yoghurt dressing.
Enough for three hungry people.