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160g (2/3 cup) pearl barley, washed, dried
1L (4 cups) water
2 bunches baby beetroot, trimmed, scrubbed
1 1/2 tbs extra virgin olive oil
1 1/2 tbs red wine vinegar
3 tsp honey
3/4 tsp wholegrain mustard
2 bunches asparagus
1 green apple, quartered, sliced
80g goat's cheese, crumbled
2 tbs pepitas, toasted
Micro herbs, to serve
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