Sweet Potato Avocado and Barley Salad
Ingredients
- 1 small sweet potato
- 1 avocado
- 150g barley
- 1 tbsp pumpkin seeds
- 1 tbsp pomegranate seeds
- 50g rocket
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 lemon
- Salt and pepper
Preparation
Have all components ready.
Bake the sweet potato in small chunks at 190°C for 40 minutes until soft.
Prepare the barley according to package instructions.
Slice the avocado into chunks.
Assemble the salad by mixing all ingredients together.
Sprinkle pumpkin and pomegranate seeds over the salad.
Mix the salad dressing with olive oil, balsamic vinegar, and lemon juice, then pour over the salad.
