This super salad is made with barley and natural almonds to create a delicious, healthy spring salad.


  • 2 cups barley

  • 2 cups brown rice

  • 1 x 400g can brown lentils

  • 1 x 200g packet natural almonds

  • 1 bunch asparagus, trimmed

  • 1 x 250g punnet Victorian strawberries, washed, hulled & halved

  • torn mint leaves

  • 100g fresh ricotta


  • 1.

    Cook the barley and brown rice in boiling water for 35 minutes, and add brown lentils just before draining to warm through. Drain well.

  • 2.

    In a non-stick pan, toast almonds, asparagus and strawberries until charred.

  • 3.

    Serve barley mix topped with asparagus and berries.

  • 4.

    Add torn mint and ricotta.

  • 5.

    Serve as is or drizzle with some extra virgin olive oil and balsamic vinegar.


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