Sounds weird, right? But hey, I’m into these sweet-savoury breakfast bowl concepts lately that combine fruit and grains. Today’s was made of this:

• 1 apricot, diced
• 1/8 large avocado (from Mexico!), diced
• 50g cooked barley
• 8g tamari-toasted sunflower seeds
• a good handful of coriander, mint and chives, chopped
• a squeeze of lime juice
• 1 tsp olive oil
• salt and pepper
• a few slices of green chilli
• a bit of finely sliced romaine lettuce (for crunch)
• a bit of Tracklements apricot ginger chutney

The chutney was an afterthought – the apricot was a bit tart and I felt like this needed some sweetness. Not sure if lime was the right citrus here. But all in all it was very satisfying. Fruit and avocado are really nice together, especially when paired with a little texture and crunch from toasted sunflower seeds.