California Barley Bowl with Lemony Yogurt Sauce
['1 1/2 cups / 255 g cooked barley, still warm', '1 cup / 55 g bean sprouts, any variety (I like mung bean sprouts)', '1/3 cup / 60 g crumbled Cotija cheese or queso fresco', '1/4 cup / 20 g sliced almonds, toasted', '1/4 teaspoon kosher salt', '1 small ripe avocado, peeled, pitted, and diced or sliced', 'Lemony Yogurt Sauce', 'Flaky salt', 'Freshly ground black pepper']
In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.
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