rainbow barley: wheat free, dairy free

Never underestimate the star potential of a 59p bag of pearl barley. Here's a super healthy, (super versatile) recipe you can knock together at the beginning of the week to provide tasty lunches & accompaniments all week long. This recipe makes 12 large spoons-of approx 100 cals each (exact nutritional values will depend on your chosen additions). Don't stick to the recipe to the letter-add whatever you fancy or have to hand. The more colourful the better.

Recipe notes:

Avoid overcooking the barley. You are looking for an al-dente separate grain texture-not a sloppy mush.

I find avocado holds well for up to 2 days in this recipe, due to the addition of lemon.

This salad is good for three days when stored in an airtight container in the fridge.

If you hate coriander, substitute with basil, mint or parsley.

Ingredients

100g dried pearl barley cooked as per pack instructions, then rinsed in cold water.

1 medium avocado, peeled & cubed

1 can chick peas, drained & rinsed

100g tinned sweetcorn ​3 spring onions finely sliced

1 yellow, or red pepper chopped

2 tbsp good quality olive oil

100g cucumber diced

juice of 1 lemon

bunch of coriander chopped

2 sticks celery diced

100g cherry tomatoes sliced

1/2 pomegranate

LOTS of freshly ground pepper

Pinch salt

Method

Chuck everything in a bowl. Mix. Season to taste. Done :-)