Warm Barley Salad
with Butter Beans, Avocado, and Burst Tomatoes- Blé
- Sulfites
- Moutarde
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.
Ingrédients
¾ tasse(s)
Pearl barley
(Contient: Blé)
170 g
Tomates cerises
7 g
Basilic
1 pièce(s)
Avocat
1 boîte(s)
Fèves de Lima
1 pièce(s)
Concentré de bouillon de légumes
2 cs
Vinaigre balsamique
(Contient: Sulfites)
1 cs
Moutarde de Dijon
(Contient: Sulfites, Moutarde)
1 pièce(s)
Échalote
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
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!
