Barleybowl with lemon yoghurt

Ingredients

• 110 g Barley, hulled
• 55 g Bean sprouts
• 60 g Sheep curd
• 20 g Almonds, toasted, roughly chopped
• 1/2 tsp Salt and freshly ground black pepper to taste
• 1 pcs Avocado, diced small
• 120 ml Low fat plain yoghurt
• 1 tsp Grated zest of lemon
• 1 tsp Lemon juice, fresh squized
• 1 tbsp Chives, chopped

Method

1. Cook the barley according to taste. Leave to chill.
2. In a bowl combine the cooked barley, almond, goat cheese, and sprouts. Add salt and pepper to taste.
3. Scoop the mixture in 3 individual bowls. Add the avocado and sprinkle with the yoghurt.
4. For the lemon yoghurt, combine the yoghurt, lemon zest, lemon juice, chives and a little bit of salt.
5. Enjoy!