Summer Salad

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This is a delicious salad, perfect for the sunny days coming ahead! Made with grains, protein-packed chickpeas, spring fruits and veggies. All dressed up in creamy, zesty, lemon-tahini dressing.

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SERVES 2
PREP TIME 5 MINUTES
COOKING TIME 10-15 MINUTES
DIFFICULTY EASY

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Ingredients

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1 bunch of asparagus stalks (~8-12) 200g green beans 100g dry pearl barley 1 can of chickpeas, drained 4 radishes, sliced 150g spinach 100g rocket 1 avocado, sliced Toppings: seeds, strawberries, mint, dill

For the dressing:
2 tablespoons of tahini
1 teaspoon tahini
Juice of 1 lemon
1 tablespoon olive oil 2-3 tablespoons of water to loosen 2 teaspoons maple syrup Pinch of salt

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Method

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1.
Boil your pearl barley, drain and set aside

2.
Steam green beans, fry asparagus. Optional, bake your chickpeas until crunchy.

3.
 Prepare tahini dressing by mixing all the ingredients apart from water, add water spoon by spoon to loosen up.

4.
Combine cooked barley, vegetables, chickpeas, avocado, and radishes on a large serving platter. Drizzle tahini dressing over the vegetables. Add strawberries, mint leaves, dill, seeds. 

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