This Pumpkin & Pearled Barley With Avocado & Ricotta salad is packed full of iron, vitamin C,E, calcium, magnesium and protein as a nutrient dense lunch alternative.
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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.
