2 ripe avocados
150g cooked pot barley
100g sugar snap peas, trimmed
2 spring onions, trimmed and finely chopped
1 small bunch radishes, trimmed and sliced
1 tbsp chopped fresh parsley
1 tbsp pumpkin seeds
150g mixed salad leaves
2 tsp pumpkin oil
1 tsp freshly squeezed lemon juice
Peel, stone and slice the avocados and mix with the pot barley, mangetout or sugar snap peas, spring onions, radishes, parsley and pumpkin seeds.
Divide the salad leaves between salad plates and pile the avocado mixture on top.
Add 1 tablespoon of water to the salad dressing ingredients, mix together well and spoon a little dressing over each salad. Serve immediately.