2 cups rocket
1 cup green beans, topped and tailed and cut in half
1/2 cup pearly barley (yields 1 1/2 cups of cooked barley)
200g (1/2 can) four-bean mxi, drained and rinsed
Sea salt and pepper, to taste
Juice of 1/2 lemon
1 tablespoon olive oil
1 tablespoon wholegrain mustard
1 tablespoon balsamic vinegar
To cook the barley, place the barley and 1 1/2 cups of water in a saucepan, bring to the boil then simmer for 30 minutes. You may need to add a dash more water in the cooking process.
In a bowl, combine the rocket, green beans and four-bean mix and cooked barley.
Combine all the dressing ingredients in a small bowl and mix well.
Pour dressing over the salad, season with salt and pepper, and serve.
This is an edited recipe extract from Totally BUF: Your 6 week guide to becoming BEAUTIFUL, UNSTOPPABLE and FEARLESS by Libby Babet and the BUF Girls ($39.99), published by Hachette Australia.