California Barley Bowl with Lemony Yoghurt Sauce

Ingredients for California Barley Bowl with Lemony Yoghurt Sauce

• 350ml / 255 g cooked barley, still warm

• 1 cup / 55 g bean sprouts, any variety (I like mung bean sprouts)

• 1/3 cup / 60 g crumbled Cotija cheese or queso fresco

• 35g / 20 g sliced almonds, toasted

• 1/4 teaspoons kosher salt

• 1 small ripe avocado, peeled, pitted, and diced or sliced

• Lemony Yoghurt Sauce

• Flaky salt

• Freshly ground black pepper

In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yoghurt sauce. Sprinkle with flaky salt and pepper and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.