Lemon and Yoghurt Barley Bowl Recipe

There is nothing better than comfort food that can nourish and heal. Adria Wu shares a recipe. 
Cook Time: 50 minutes

Difficulty: Easy
Serves: 3-4 people


250 g barley
2.5 lts water and salt, mixed well
300 g cherry tomatoes, quartered
150 g snow peas, thinly sliced
300 g sprouting broccoli, bite size
15 ml olive oil
150 g broad beans, shelled
80 g walnuts
1 avocado, cubed
sea salt and black pepper to taste

For the dressing
5 strands of saffron
250 ml Greek yoghurt
100 ml Dijon mustard
2 lemons, juiced and zest
60 ml olive oil
1 garlic clove
Sea salt and black pepper to taste


  1. Add barley in boiling water and simmer covered for 35 – 40 minutes until the barley is soft yet slightly chewy. Drain excess water. 
  2. Blitz dressing ingredients in a blender and season with salt and pepper. Set aside.
  3. Wash and slice cherry tomatoes, snow peas, sprouting broccoli and shell broad beans.
  4. Toss broccoli in olive oil, salt and pepper. Heat a frying pan and cook for 1-2 minutes until broccoli is almost cooked.
  5. Combine the dressing and barley coating evenly. Toss in the vegetables and top with walnuts and avocado.
  6. Season and serve.