hi foodtube I’m Anna Jones and I’m going
to show you how to make my amazing
avocado and barley bulb it’s got that
delicious kind of chewy plumpness of the
pearl barley
it’s got avocado which I’m going to
grill a bit it’s got some lovely lemon
and basil and then it’s got some toasted
nuts and seeds it’s going to bring it
all together it’s fantastic and quick
for lunch and it also travels really
well so you can pack any leftovers up
and have them for lunch the next day the
starting point for this salad is this
delicious pearl barley I’ve used 350
grams here I cook it for 20 to 25
minutes in a little bit of boiling water
with a bit of salt half a lemon and then
squeeze the lemon in drop the lemon in
there that seasons it impressions as it
cooks the next thing you need are a
couple of avocados cut them in half
carefully and just pop out the stone I
love them they’re so buttery and
delicious they’re full of good fats
they’re anti-inflammatory they’re full
of loads of vitamins I’m going to
griddle these avocados which might seem
a bit unusual but it adds a lovely bit
of smokiness to the salad and it creates
some kind of crispy edges to the avocado
that are going to be delicious
against the pearl barley and the nuts
and everything else this grill is been
heating up for five minutes or so so you
want it really smoking hot so you get
lovely lovely little bar marks on your
avocados the next thing you need to do
for this salad is get on with toasting
your nuts and seeds I’ve got about 50
grams of almonds in the pan already
toasting and to that I’m going to add
some pumpkin seeds and some sunflower
seeds about 25 grams of each so these
avocados are pretty good now you can see
the lovely char marks there the crispy
edges of the avocado they’re going to be
really lovely and smoky and then there’s
the buttery soft avocado underneath
these nuts and seeds a perfect they’ve
been toasting for sort of two to three
minutes and it’s just a lovely toasty
smell in the room and that’s when you
know when they’re done they’re going to
pick up a tiny little bit of brown on
each side and it’s really important to
take these out of the pan once they’re
done because the heat of the pan
going to continue cooking them so just
tip them into a little bowl perfect next
up is your dressing super simple all you
need is a bit of plain yogurt you could
use coconut milk yogurt here if you like
you need about hundred grams that’s
about four big tablespoons the next
thing you need is a lovely unwaxed lemon
like this so you just need a fine zester
and we’re just going to zest this lemon
into the yogurt I absolutely love lemons
you can use them pretty much anywhere
you might use salt and pepper to add a
kind of zingy fresh flavor to your food
and lemon zest is an incredible
seasoning add the juice so this is going
to be really lovely and lemony when
you’re using grains in a salad you
really do want to make quite a kind of
punchy spiky dressing because the grains
soak so much of the flavour up you might
think that this is a lot of lemon to go
in a dressing but it’s really going to
work all I need now is a little bit of
salt and a pinch of pepper and as a kind
of optional extra you can add a little
bit of olive oil I think it kind of
deepens the flavor of this dressing but
you don’t have to you can just stick to
be yogurt so that’s your dressing done
I’m going to stop putting the salad
together now you’ll just need a big bowl
tumble this lovely pearl barley in I’ve
got lovely baby spinach here it’s really
high in iron it’s got loads of vitamins
and minerals so this is really going to
give you a boost pop on some of the
toasted nuts and seeds that are going to
give a really lovely depth to this add a
few sprouts you can buy these in health
food shops a lot of the supermarkets
sell them now they’re full of vitamins
and minerals pop most of this dressing
over and just toss this all together
this is why you need a big bowl the
dressing is bringing together the pearl
barley the spinach and the toasted seeds
I’m going to use about hundred grams of
feta next this does serve for people
though so that’s only about 25 grams
each fetters and amazing sheep’s cheese
it’s got a really lovely creamy flavor
and it’s quite salty as well so you
really need to use much salt in the rest
of the salad get your avocados scoop it
out into little bits with a spoon and
you’re going to have those lovely
charred bits of avocado on the edges and
then the really really delicious kind of
buttery creaminess of the avocado below
which is going to work really well with
everything else in the salad tear over
more basil so that’s all ready to go now
so there you have it my amazing avocado
and barley bowl it’s got loads of
delicious flavors it’s a really hearty
salad let’s give it a taste that’s
really delicious you’ve got that kind of
smokiness from the avocado
you’ve got the lemony dressing that’s
coated all those chewy lovely grains
we’ve got a crunch from the sprouts in
the spinach you’ve got that sort of deep
creaminess from the feta cheese it’s
absolutely delicious and the great thing
about this is it will be even better the
next day once all of the flavors have
developed next time you fancy a salad
why not try this one I’m sure you guys
are going to love it just as much as I
do I’ve made a delicious blueberry and
mint lemonade over on drinks too but I
think we’re going perfectly with this
salad click on the link and have a look
this recipe and loads more other
delicious recipes are in my new book if
you want to check it out there’s a link
in the description box below and if you
liked the video give us a big thumbs up
to show you how to make my amazing
avocado and barley bulb it’s got that
delicious kind of chewy plumpness of the
pearl barley
it’s got avocado which I’m going to
grill a bit it’s got some lovely lemon
and basil and then it’s got some toasted
nuts and seeds it’s going to bring it
all together it’s fantastic and quick
for lunch and it also travels really
well so you can pack any leftovers up
and have them for lunch the next day the
starting point for this salad is this
delicious pearl barley I’ve used 350
grams here I cook it for 20 to 25
minutes in a little bit of boiling water
with a bit of salt half a lemon and then
squeeze the lemon in drop the lemon in
there that seasons it impressions as it
cooks the next thing you need are a
couple of avocados cut them in half
carefully and just pop out the stone I
love them they’re so buttery and
delicious they’re full of good fats
they’re anti-inflammatory they’re full
of loads of vitamins I’m going to
griddle these avocados which might seem
a bit unusual but it adds a lovely bit
of smokiness to the salad and it creates
some kind of crispy edges to the avocado
that are going to be delicious
against the pearl barley and the nuts
and everything else this grill is been
heating up for five minutes or so so you
want it really smoking hot so you get
lovely lovely little bar marks on your
avocados the next thing you need to do
for this salad is get on with toasting
your nuts and seeds I’ve got about 50
grams of almonds in the pan already
toasting and to that I’m going to add
some pumpkin seeds and some sunflower
seeds about 25 grams of each so these
avocados are pretty good now you can see
the lovely char marks there the crispy
edges of the avocado they’re going to be
really lovely and smoky and then there’s
the buttery soft avocado underneath
these nuts and seeds a perfect they’ve
been toasting for sort of two to three
minutes and it’s just a lovely toasty
smell in the room and that’s when you
know when they’re done they’re going to
pick up a tiny little bit of brown on
each side and it’s really important to
take these out of the pan once they’re
done because the heat of the pan
going to continue cooking them so just
tip them into a little bowl perfect next
up is your dressing super simple all you
need is a bit of plain yogurt you could
use coconut milk yogurt here if you like
you need about hundred grams that’s
about four big tablespoons the next
thing you need is a lovely unwaxed lemon
like this so you just need a fine zester
and we’re just going to zest this lemon
into the yogurt I absolutely love lemons
you can use them pretty much anywhere
you might use salt and pepper to add a
kind of zingy fresh flavor to your food
and lemon zest is an incredible
seasoning add the juice so this is going
to be really lovely and lemony when
you’re using grains in a salad you
really do want to make quite a kind of
punchy spiky dressing because the grains
soak so much of the flavour up you might
think that this is a lot of lemon to go
in a dressing but it’s really going to
work all I need now is a little bit of
salt and a pinch of pepper and as a kind
of optional extra you can add a little
bit of olive oil I think it kind of
deepens the flavor of this dressing but
you don’t have to you can just stick to
be yogurt so that’s your dressing done
I’m going to stop putting the salad
together now you’ll just need a big bowl
tumble this lovely pearl barley in I’ve
got lovely baby spinach here it’s really
high in iron it’s got loads of vitamins
and minerals so this is really going to
give you a boost pop on some of the
toasted nuts and seeds that are going to
give a really lovely depth to this add a
few sprouts you can buy these in health
food shops a lot of the supermarkets
sell them now they’re full of vitamins
and minerals pop most of this dressing
over and just toss this all together
this is why you need a big bowl the
dressing is bringing together the pearl
barley the spinach and the toasted seeds
I’m going to use about hundred grams of
feta next this does serve for people
though so that’s only about 25 grams
each fetters and amazing sheep’s cheese
it’s got a really lovely creamy flavor
and it’s quite salty as well so you
really need to use much salt in the rest
of the salad get your avocados scoop it
out into little bits with a spoon and
you’re going to have those lovely
charred bits of avocado on the edges and
then the really really delicious kind of
buttery creaminess of the avocado below
which is going to work really well with
everything else in the salad tear over
more basil so that’s all ready to go now
so there you have it my amazing avocado
and barley bowl it’s got loads of
delicious flavors it’s a really hearty
salad let’s give it a taste that’s
really delicious you’ve got that kind of
smokiness from the avocado
you’ve got the lemony dressing that’s
coated all those chewy lovely grains
we’ve got a crunch from the sprouts in
the spinach you’ve got that sort of deep
creaminess from the feta cheese it’s
absolutely delicious and the great thing
about this is it will be even better the
next day once all of the flavors have
developed next time you fancy a salad
why not try this one I’m sure you guys
are going to love it just as much as I
do I’ve made a delicious blueberry and
mint lemonade over on drinks too but I
think we’re going perfectly with this
salad click on the link and have a look
this recipe and loads more other
delicious recipes are in my new book if
you want to check it out there’s a link
in the description box below and if you
liked the video give us a big thumbs up
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