- Place barley and water in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer for 40–50 minutes or until all liquid has been absorbed. Remove lid and let cool.
- While barley is cooking, prepare the dressing: In a food processor, blend all dressing ingredients until smooth. Set aside.
- Just before the barley is cooked, start preparing the bowls: Cut mango into large cubes, slice avocado and chop green onions.
- Divide warm barley, mango pieces, avocado slices, blackberries, black beans and lettuce evenly between 4 bowls. Garnish with chopped green onion, goat cheese and pumpkin seeds. Drizzle with herb dressing.
This recipe is available at montougo.ca.
Chef’s secret:
The bowl can be made in advance and kept in the refrigerator for 2 to 3 days. Just add the avocados and dressing at the last minute. Do not freeze.