Warm Grain Salad

🥘 Ingredients

• avocado
  1 unit
• balsamic vinegar
  2 tbsp
• basil
  20 g
• butter beans
  1 c
• dijon mustard
  ½ tbsp
• grape tomatoes
  1 c
• olive oil
  2 tbsp
• pearl barley
  1 c
• pepper
  ½ tsp
• salt
  1 tsp
• shallot
  1 unit
• veggie stock concentrate
  1 packet

🍳 Cookware

• large pot
• small pan
• medium bowl

1. 

   1

   pearl barley grape tomatoes shallot basil avocado butter beans veggie stock concentrate balsamic vinegar dijon mustard olive oil salt pepper

   pearl barley: 1 c, grape tomatoes: 1 c, shallot: 1 unit, basil: 20 g, avocado: 1 unit, butter beans: 1 c, veggie stock concentrate: 1 packet, balsamic vinegar: 2 tbsp, dijon mustard: ½ tbsp, olive oil: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
2. 

   2

   Place the barley in a large pot with 4 cups water, the 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.
3. 3

   Meanwhile, halve the tomatoes. Tear the basil leaves. Drain and rinse the butter beans. Thinly slice the shallot.
4. 

   4

   Heat ½%tbsp olive oil in a small pan over medium heat. Add the tomatoes and season with salt and pepper. Cook, tossing, until slightly softened. ⏱️ 5 minutes Set aside.
5. 

   5

   Meanwhile, halve and pit the avocado. Scoop out the flesh with a spoon and thinly slice.
6. 6

   In a medium bowl , whisk together ½%tbsp dijon mustard, 2%tbsp balsamic vinegar, and 1½%tbsp olive oil. Season with salt and pepper. Toss in the warm barley, avocado, butter beans, shallot, and tomatoes. Taste and adjust seasoning.
7. 7

   Serve the warm salad with the torn basil on top!