Ingredients

• 1 1/2 cups / 255 g cooked barley, still warm
• 1 cup / 55 g bean sprouts, any variety (I like mung bean sprouts)
• 1/3 cup / 60 g crumbled Cotija cheese or queso fresco
• 1/4 cup / 20 g sliced almonds, toasted
• 1/4 teaspoon kosher salt
• 1 small ripe avocado, peeled, pitted, and diced or sliced
• Lemony Yogurt Sauce
• Flaky salt
• Freshly ground black pepper

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Instructions

1. In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.