Green Super Bowl

with Green Goddess Dressing


For 4 servings

  • 200g pearl barley 

  • 2 spring onions, chopped (green parts only)

  • 2 tbsp chopped fresh dill 

  • 2 tbsp olive oil

  • 1 tbsp lemon juice 

  • salt and pepper 

  • 10 asparagus chopped into thirds 

  • 350g brussel sprouts 

  • 120g spinach 

  • 1/2 avocado, sliced (optional)

Green Goddess Dressing:

  • 5 Tbsp water 

  • 60g tahini 

  • 1 tbsp maple syrup 

  • 2 cloves garlic 

  • 10g fresh parsley 

  • 10g fresh basil 

  • 1 spring onion 

  • 1/2 tsp salt and 1/2 tsp pepper 

Note: if you don't want to buy both parsley and basil just choose one and do 20g of it


  1. Preheat the oven to 180 degrees (C) fan-force and line a baking tray with baking paper. 

  2. Cook the pearl barley as packet instructs using vegetable stock instead of water. 

  3. Meanwhile, slice your brussel sprouts in half and place on the baking. Sprinkle with 1tbsp olive oil and roast in the oven for 20 minutes.

  4. Also blanch your asparagus for 2-3 minutes and then submerge into cold water. Then set aside. 

  5. To make the dressing place all of your ingredients into a blender and blend until combined. 

  6. Once the pearl barley is cooked place it in a large bowl and add your chopped spring onion, dill, 1 tbsp olive oil, lemon juice, salt and pepper and give it a big mix. 

  7. To assemble, place spinach in the bottom of each bowl and top each with the pearl barley mixture. Next add your asparagus, brussel sprouts, sliced avocado and finish with fresh herbs and the green goddess dressing!