Home
Recipes
sea salt and freshly ground black pepper

Scrambled sweetcorn

Breakfast recipes

Scrambled sweetcorn

10 minutes

Pork shoulder braised in milk with baby onions

Christmas recipes

Pork shoulder braised in milk with baby onions

3 hours, plus 20 minutes' resting time

Slow poached tomatoes in garlic and anchovy oil

Anchovy recipes

Slow poached tomatoes in garlic and anchovy oil

1 hour and 20 minutes

Lemony chicken with waterblommetjies

Chicken recipes

Lemony chicken with waterblommetjies

45 minutes

Italian wholewheat pancakes with spinach-and-Parmesan sauce

Cheese recipes

Italian wholewheat pancakes with spinach-and-Parmesan sauce

20 minutes

Schwarma-style lamb

Christmas recipes

Schwarma-style lamb

2 hours

Best-ever avo toast

Avocado recipes

Best-ever avo toast

5 minutes

Roast chicken with porcini and hazelnut crust

Chicken recipes

Roast chicken with porcini and hazelnut crust

1 hour and 50 minutes

Iraqi spiced chicken and rice

Chicken recipes

Iraqi spiced chicken and rice

Approximately 6 hours

Guacamole tagliatelle

Avocado recipes

Guacamole tagliatelle

10 minutes

Baked avo eggie cups

Avocado recipes

Baked avo eggie cups

10 minutes

Barley

Avocado recipes

Barley “buddha” bowls

50 minutes

Load more

Barley “buddha” bowls

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

260 g barley
2 cups beef stock
1 cup water
250 g streaky wood-smoked bacon, roughly chopped
4 garlic cloves, finely chopped
2 t brown sugar
1 T Dijon mustard
2 T red wine vinegar
1/2 lemon, juiced
2 T fresh parsley, roughly chopped
2 avocados, halved
Sea salt and freshly ground black pepper, to taste

Method

Place the barley, stock and water in a pot and bring to the boil. Reduce the heat and simmer for 40–45 minutes, or until the barley is cooked through but still has a bit of a bite. Turn off the heat and leave the barley in the saucepan for 30 minutes to soak up all the liquid.
Fry the bacon in a nonstick pan over medium to high heat until golden and almost crispy. Add the garlic and cook for a further minute. Turn on the heat and add the remaining ingredients except the avocado. Stir until well combined.
Fold the bacon mixture through the barley and serve each portion with half an avo. Season with sea salt and freshly ground black pepper.

Cook's Tips: To make the perfect avocado rose and get in on the Pinterest and Instagram trend - follow these simple steps:

Halve a slightly underripe avocado, remove the skin and the stone.
Place half, cut side down, on a board and slice horizontally as thin as possible.
Fan out the slices so that they form a long line, each slice overlapping the next.
Starting from one end, curl the slices towards the centre to create a rose shape.
Season and serve as is, or on top of scrambled egg, salmon or chilli con carne.

Find more amazing avocado recipes here.