- 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
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.
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