Kale-and-herb barley bowl with poached egg

Kale-and-herb barley bowl with poached egg

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  • 4
  • Easy
  • Carb Conscious Dairy free Health conscious Meat-free
  • 15 minutes
  • 35 minutes
  • Woolworths Porcupine Ridge Sauvignon Blanc Semillon 2017


  • 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

Cooking Instructions

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

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.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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