Recipe (from A Modern Way to Cook by Anna Jones)
200g pearl barley
the zest and juice of 11⁄2 unwaxed lemons
50g sunflower or pumpkin seeds
2 ripe avocados
a large bunch of fresh basil
200ml plain yoghurt or coconut yoghurt
150g sprouted seeds or pulses (optional)
100g feta cheese
200g spinach or greens
Rinse barley well under cold water, then put it into a pan with twice the amount of water, a good pinch of salt, squeeze in the juice of half a lemon, then put the squeezed lemon half into the pan. Cook for about 25 minutes.
Heat a frying pan on a medium heat. Roughly chop the almonds and toast them in the pan with the seeds until just turning golden brown.
Cut the avocados in half, discard the stones, then put them cut-side down on a griddle pan and cook until they have nice griddle marks.
Make a quick yoghurt sauce: shred the basil leaves and mix with the yoghurt, zest and juice of the remaining lemon and a good pinch of salt and pepper in a small bowl.
Once the barley is cooked, drain any remaining water, then tumble it into a large dish, crumble over the feta cheese and the toasted almonds and seeds. Shred the spinach or greens, add to the dish and mix well. Season with salt and pepper, remembering that the feta is quite salty.
Serve the barley topped with half a warm avocado ready to spoon out, big helpings of yoghurt sauce and more basil, if needed.