Home
Recipes
lemon

Grilled lamb kebab pitas

Braai recipes

Grilled lamb kebab pitas

20 minutes

Steamed cabbage wedges and trout with lemon and dill

Cabbage recipes

Steamed cabbage wedges and trout with lemon and dill

15 minutes

Marinated marrow salad

Salad recipes

Marinated marrow salad

30 minutes

La Tête's deep-fried fish sandwich

Fakeaway recipes

La Tête’s deep-fried fish sandwich

10 minutes

Lemon-caper aïoli

Dip recipes

Lemon-caper aïoli

Italian salad dressing

Dressing recipes

Italian salad dressing

Horseradish yoghurt dressing

Dressing recipes

Horseradish yoghurt dressing

Ginger-and-raspberry yoghurt popsicles

Berry recipes

Ginger-and-raspberry yoghurt popsicles

Raw baby marrow salad with basil pesto and trout

Raw recipes

Raw baby marrow salad with basil pesto and trout

5 minutes

Seared summer free-range beef with vibrant veggies

Beef recipes

Seared summer free-range beef with vibrant veggies

10 minutes

Green goddess-style low-fat Ayrshire yoghurt dressing

Dressing recipes

Green goddess-style low-fat Ayrshire yoghurt dressing

Kale-and-herb barley bowl with poached egg

Egg recipes

Kale-and-herb barley bowl with poached egg

35 minutes

Load more

Kale-and-herb barley bowl with poached egg

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

250 g barley, cooked for 25 minutes
1 avocado, quartered
4 free-range eggs, poached
Microherbs, to garnish

For the kale pesto, blend:

2 cups kale, finely chopped, blanched and drained
2 cloves garlic
1 lemon, juiced
¼ cup avocado oil
1 T almond butter

Method

1. Fold the pesto through the barley to coat the grains. Serve topped with the avocado and poached egg.

2. Garnish with microherbs.

Cook's note: Barley is high in dietary fibre, which provides a feeling of fullness, and is a great alternative to rice or couscous.
Discover more recipes with egg here.