Warm Grain Salad

🥘 Ingredients

• avocado
  2 unit
• balsamic vinegar
  4 tbsp
• basil
  2 bunch
• butter beans
  2 unit
• dijon mustard
  2 tbsp
• grape tomatoes
  2 bunch
• olive oil
  4 tbsp
• pearl barley
  1.5 c
• pepper
• salt
• shallot
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• small pan
• spoon
• medium bowl

1. 

   1

   Place pearl barley in a large pot with 4 cups of water, veggie stock concentrate , and a large pinch of salt . Bring to a boil, reduce to a simmer, and cook until tender ⏱️ 20 minutes . Drain and set aside.

   pearl barley: 1.5 c, veggie stock concentrate: 2 unit, salt
2. 

   2

   Meanwhile, halve grape tomatoes . Tear the basil leaves. Drain and rinse butter beans . Thinly slice shallot .

   grape tomatoes: 2 bunch, basil: 2 bunch, butter beans: 2 unit, shallot: 2 unit
3. 3

   Heat olive oil in a small pan over medium heat. Add the tomatoes and season with salt and pepper . Cook, tossing, for about ⏱️ 5 minutes until slightly softened. Set aside.

   olive oil: 4 tbsp, pepper
4. 

   4

   Meanwhile, halve and pit avocado . Scoop out the flesh with a spoon and thinly slice. HINT: You can slice the avocado halves in the skin with a paring knife and use a spoon to scoop out the slices!

   avocado: 2 unit
5. 

   5

   In a medium bowl , whisk together 1/2 tablespoon dijon mustard (or more to taste), 2 tablespoons balsamic vinegar , and 1 1/2 tablespoons olive oil. Season with salt and pepper. Toss in warm barley, avocado, butter beans, shallot, and tomatoes. Taste and season with salt and pepper.

   dijon mustard: 2 tbsp, balsamic vinegar: 4 tbsp
6. 6

   Serve the warm salad topped with torn basil.