Pumpkin & pearled barley with avocado & ricotta is a favourite for anyone who loves a colourful salad. This salad is packed full of iron, vitamin C,E, calcium, magnesium and protein as a nutrient dense lunch alternative. INGREDIENTS1 large handful of fresh spinach1 cup baked organic pumpkin1/4 avocado sliced1/2 cup cooked organic pearled barley1 heaped TBS slivered almonds1 dried organic fig chopped into small piecesOlive oil and balsamic vinegar for dressing1 small piece of fresh, firm ricotta METHOD1 Place ingredients into a large bowl and crumble ricotta over the top. Toss with dressing and serve.
