Pumpkin & pearled barley with avocado & ricotta is a favourite for anyone who loves a colourful salad.
This salad is packed full of iron, vitamin C,E, calcium, magnesium and protein as a nutrient dense lunch alternative.
INGREDIENTS
1 large handful of fresh spinach
1 cup baked organic pumpkin
1/4 avocado sliced
1/2 cup cooked organic pearled barley
1 heaped TBS slivered almonds
1 dried organic fig chopped into small pieces
Olive oil and balsamic vinegar for dressing
1 small piece of fresh, firm ricotta
METHOD
1 Place ingredients into a large bowl and crumble ricotta over the top. Toss with dressing and serve.
This story was originally published on The Carousel.
