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Asparagus, Apple & Barley Bowls

with Honey-Dijon Vinaigrette & Crunchy Croutons

Cooking time

30 minutes

Servings

2/4

Calories

870 /serving

With these pretty veggie bowls, spring is definitely in the air. You’ll be dreaming of the different textures that come through in each bite. The fruit and veggies—those delicate spears of sautéed asparagus and crisp apple are a surprising match—float over a base of warm, bouncy pearl barley. Finished with croutons and toasted sunflower seeds, it’s all lusciously laced together with our sharp but sweet honey-Dijon vinaigrette.

We will send you:

  • 60g Radishes
  • 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Apple
  • ½ Bunch of asparagus
  • 75ml Sweet, Savoury Honey-Dijon vinaigrette
  • 25g Sunflower seeds
  • 25g Croutons
  • 200g Pearl barley
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites, Wheat, Barley

You will need:

Medium pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
38 g
Saturated Fat
5 g
Sodium
1030 mg
Total Carbs
120 g
Sugars
22 g
Protein
19 g
Fibres
25 g
Preparation
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Boil the pearl barley
Bring a medium pot of salted water to a boil. Add the pearl barley and boil, 24 to 28 minutes, until tender. Thoroughly drain and return to the pot. Season with ⅓ of the spice blend and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Mise en place
While the pearl barley boils, snap off and discard the woody ends of the asparagus; cut each stalk in thirds on an angle. Core and cut the apple into bite-size pieces. Thinly slice the radishes crosswise; place in a bowl of cold water.
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Sauté the asparagus
In a large pan, heat a drizzle of olive oil on medium-high. Add the asparagus and sauté, stirring occasionally, 3 to 5 minutes, until beginning to soften. Season with ½ the remaining spice blend and S&P to taste. Transfer to a plate and set aside to cool. Wipe out and reserve the pan.
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Toast the sunflower seeds
In the same pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 minutes, until golden brown. Transfer to a bowl and immediately season with the remaining spice blend and S&P.
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Make the salad
In a large bowl, combine the radishes (drain and pat dry with paper towel before adding), ⅔ of the baby greens, the apple and ⅓ of the vinaigrette, season with S&P and toss to combine.
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Finish & serve
To the pot of pearl barley, add ½ the remaining vinaigrette and the remaining baby greens; stir to combine. Divide the finished pearl barley between your bowls. Top with the salad and asparagus. Garnish with the croutons and toasted sunflower seeds. Drizzle as much remaining vinaigrette as you’d like over your bowls. Bon appétit!