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3 minutes

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Raw baby marrow salad with basil pesto and trout

5 minutes

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Kale-and-herb barley bowl with poached egg

35 minutes

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.
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Kale-and-herb barley bowl with poached egg

Kale-and-herb barley bowl with poached egg

Ingredients

Method