Continuing my foray into ancient and healthy grains, just like with quinoa I had never used pearl barley before. It also cooks just like brown rice though, and it puffs up nicely to give a rich nutty flavour.
I chopped up some asparagus, and thinly sliced some broccoli and lay them in a baking tray and drizzled over olive oil, a few chilli flakes, some cracked pepper and some coarsely grated lemon zest. I grilled that at a high heat for about 15 minutes only, making sure they retained their crunch.
In a bowl, add the cooked pearl barley, the greens from the tray, some baby rocket, and some sun sprout crunchy bean combo (a mix of adzuki, lentil sprouts and pea sprouts).
I made a dressing by mixing up some chilli infused olive oil, some red wine vinegar, a splash of balsamic, some fresh lemon juice and a bit of zest, and some cracked pepper. Whisk well with a fork and dress the salad.
It's the big three - healthy! delicious! easy! And vegan incidentally, although some feta cheese would not be out of place. I had just this for dinner and leftovers for lunch, but it would work well alongside a nice fresh piece of fish for a complete meal, especially with that citrus coming through.
And after a hunk of that red velvet cake and with summer around the corner, it's important to remember everything in moderation...