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Kale-and-herb barley bowl with poached egg

By Hannah Lewry
4
Easy
15 minutes
35 minutes

Ingredients

  • 250 g barley, cooked for 25 minutes
  • 1 avocado, quartered
  • 4 free-range eggs, poached
  • Microherbs, to garnish
    • For the kale pesto, blend:

  • 2 cups kale, finely chopped, blanched and drained
  • 2 cloves garlic
  • 1 lemon, juiced
  • ¼ cup avocado oil
  • 1 T almond butter

Method

1. Fold the pesto through the barley to coat the grains. Serve topped with the avocado and poached egg.

2. Garnish with microherbs.

Cook's note: Barley is high in dietary fibre, which provides a feeling of fullness, and is a great alternative to rice or couscous.
Discover more recipes with egg here.