This super salad is made with barley and natural almonds to create a delicious, healthy spring salad.
Cook the barley and brown rice in boiling water for 35 minutes, and add brown lentils just before draining to warm through. Drain well.
In a non-stick pan, toast almonds, asparagus and strawberries until charred.
Serve barley mix topped with asparagus and berries.
Add torn mint and ricotta.
Serve as is or drizzle with some extra virgin olive oil and balsamic vinegar.
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