Pearl barley “tabbouleh” with green chilli lime and celery vinaigrette
Ingredients
- 2 t fresh chillies, gingers, lemongrass, sliced and diced
- ¼ cup celery, peeled and sliced
- 2 T extra virgin olive oil
- 3 T white wine vinegar
- 2 T lime juice
- 260 g pearl barley, cooked and rinsed
- 2 Israeli cucumbers, sliced
- Sea salt and freshly ground pepper, to taste
- Microherbs, to garnish
- Hass avocados, for serving
Instructions
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