This hearty salad is packed with grains and has a creamy yet punchy sauce made from avocado, chilli and sweet, zesty kalamansi juice.
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Bring a pan of salted water to the boil, add the barley and simmer for 45 minutes, until al dente; drain. Meanwhile, boil the eggs in a small pan of boiling water for 8 minutes. Transfer to a bowl of cold water. Once cold, peel and halve the eggs.
To make the dressing, whizz ½ the avocado and ½ the chilli in a blender (high-speed if you have one) with the garlic, kalamansi juice and 1½ tbsp oil; season. Toss in a large bowl with the red cabbage and remaining chilli; set aside.
Heat a griddle pan over a high heat. Coat the broccoli in the remaining ½ tbsp oil and season, then griddle for 5-6 minutes, turning halfway, until tender and charred. Stir the cooked pearl barley into the cabbage. Divide between 2 plates and top with the broccoli, eggs and slices of the remaining avocado. Serve with the lime wedges for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 2,914kJ/ 698kcals |
|---|---|
Fat | 38g |
Saturated Fat | 7.5g |
Carbohydrates | 57g |
Sugars | 7.3g |
Fibre | 11g |
Protein | 25g |
Salt | 0.4g |
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