Warm pearl barley salad with avocado, rucola, and balsamic roasted sweet potatoes

 Something healthy for a change. And before you run away I should propably mention that it's delicious, too. My stomach was very happy.

Quick, easy, healthy and tasty, what more could you possibly want ..?

Warm pearl barley salad with avocado, rucola, and balsamic roasted sweet potatoes
(loosely based on a recipe by Scandi Foodie)
Serves 1

150 g/0.75 cup pearl barley
250 g/1.5 cups sweet potato
A handful of rocket
Quarter an avocado
2 Tbsp balsamic vinegar
2 Tbsp olive oil
Juice from half a lemon
Salt and pepper

Preheat your oven to 180° C/350° F.

Peel the sweet potato and cut it into chunks. Put them on a baking tray, drizzle with olive oil and balsamic vinegar and toss until completely coated. Pop the tray into the oven and bake for 20-30 minutes.

Meanwhile, boil the pearl barley in plenty of water until soft (about 20-30 minutes as well).

Wash the rocket, then chop it. Dice the avocado. Put both in a bowl. Add the pearl barley when it's done, pour in the lemon juice, and season with salt and pepper. Add more balsamic vinegar if you feel like it.

Serve with the roasted sweet potatoes on top.