Brussels Sprouts, Apple and Almond Slaw

_INGREDIENTS:

_SALAD:

• 1 cup pearl barley
• 3 cups vegetable stock (or water)
• 5-8 Brussels sprouts depending on size
• 1 Tbsp fresh dill
• 2 Tbsp fresh parsley
• 1 Tbsp fresh mint
• ½ cup whole roasted almonds
• 2 apples
• Salt & Pepper

_DRESSING:

• 1 clove garlic, crushed
• Juice of one lemon
• 3 tsp Dijon mustard
• ¼ cup olive oil
• 1 tsp maple syrup

INSTRUCTIONS:

1. Place the pearl barley into a pot and cover with water or vegetable stock. Bring to the boil and cook for 25 minutes, or until the grains are tender.
2. Drain any excess water from the barley and allow it to cool.
3. Rinse then trim the ends of the Brussels sprouts. Using a sharp knife, food processor or mandolin, cut or shred the Brussels sprouts very finely into a slaw-like texture.
4. Chop the herbs & slice the apples and add to a serving bowl along with the shredded sprouts.
5. Make the dressing: Add the crushed garlic, lemon juice, Dijon mustard, and maple syrup to a bowl. Slowly whisk in the olive oil. Once ingredients are combined, taste and season with salt and pepper as desired.
6. When ready to serve, pour the dressing over the salad and toss together well.

This salad will last 3-5 days in the fridge in an airtight container.