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Bannie Williams’ Pumpkin & Pearled Barley With Avocado & Ricotta

Bannie Williams

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.

 

INGREDIENTS
1 large handful of fresh spinach
1 cup baked organic pumpkin
1/4 avocado sliced
1/2 cup cooked organic pearled barley
1 heaped TBS slivered almonds
1 dried organic fig chopped into small pieces
Olive oil and balsamic vinegar for dressing
1 small piece of fresh, firm ricotta

METHOD
1 Place ingredients into a large bowl and crumble ricotta over the top. Toss with dressing and serve.

Categories: Food & Nutrition Healthy
Bannie Williams: Bannie Williams is a Nutritionist. With a background in nutrition and health writing, Bannie brings her passion for holistic wellness to the daily operations of Fort Green. Fort Green is a family-owned wellness studio in Melbourne, founded in 2008 by Bannie Williams and Nicholas Cooke. The mother of two also regularly teaches Yoga, Pilates, and Barre at both studio locations, guiding clients toward strength, balance, and overall well-being. Nicholas, a graphic designer and secondary teacher, manages the studio’s visual and digital presence, ensuring Fort Green’s aesthetic reflects its ethos of calm and mindful living. Their two children are often seen “helping out” around the studio, adding a warm, family-friendly touch to the space.
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