Warm Barley Salad
with Butter Beans, Avocado, and Burst Tomatoes
We love a good grain salad – it’s all about the mix-ins! Here, we’re tossing together creamy butter beans, silky avocado, and burst tomatoes for a mixture of colours and textures. Torn basil adds a touch of lemony freshness to the dish.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Pearled Barley
(Contains Wheat)
170 g
Cherry Tomatoes
7 g
Basil
1 unit
Avocado
1 can
Butter Beans
1 unit
Vegetable Broth Concentrate
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 unit
Shallot
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Cooking Steps
Cook the barley: Place the barley in a large pot of salted water with the broth concentrate. Bring to a boil, then reduce to a simmer for about 25 min, until tender. Drain and set aside.
Prep: Meanwhile, wash and dry all produce. Halve the tomatoes. Drain and rinse the beans. Halve, peel, and thinly slice the shallot. Finely chop the basil leaves.
Cook the tomatoes: Heat a drizzle of oil in a large pan over medium-high heat. Add the tomatoes and cook, tossing for 4-5 min, until softened. Set aside.
Prep the avocado: Halve, pit, and scoop out the avocado flesh with a spoon. Thinly slice the avocado.
Make the vinaigrette: In a large bowl, whisk together the Dijon mustard and the balsamic vinegar. Slowly whisk in a drizzle of oil. Season to taste with salt and pepper.
Finish and serve: Add the barley, beans, avocado, tomatoes, and shallot into the dressing. Season with salt and pepper. Serve the warm barley salad, sprinkle with the basil leaves, and enjoy!
