Ingredients
For the traybake
- Harissa paste |2 tbsp|
- Soy sauce |2 tbsp|
- Extra firm tofu |350g| torn into chunks
- Chickpeas |1 × 400g tin| drained and rinsed
- Sweet potato |300g| peeled and chopped into 2cm chunks
- Red pepper |1| sliced
- Red onion |1| cut into wedges
- Olive oil |1 tbsp|
- Salt & pepper | |
For the barley
- Pearl barley |80g| dry
To serve
- Mixed salad leaves | |
For the dressing
- Wholegrain mustard |1½ tbsp|
- Maple syrup |1 tbsp|
- Apple cider vinegar |2 tbsp| or vinegar of your choice
- Salt | | to taste
Ingredients
For the salad
Method
Season ingredients
- Preheat the oven to 220°C
- Combine the harissa and soy sauce in a large bowl then add the torn tofu and drained chickpeas and toss to coat well
Roast the vegetables
- Add the tofu and chickpeas, the sweet potato, red pepper and red onion to a large baking tray
- Drizzle with the olive oil, season with salt and pepper and roast for 35-40 minutes until charred in places and the veggies are tender
- Optionally drizzle over an extra tbsp of maple syrup 5 minutes from the ends to caramelise even more
Cook the barley
- Meanwhile, cook the pearl barley in well salted water according to packet instructions
- Drain well and allow to steam dry slightly
Make the dressing
- Whisk together the wholegrain mustard, maple syrup, apple cider vinegar and a good pinch of salt until smooth and emulsified
Assemble
- Divide the barley and salad between bowls
- Top with the roasted tofu, chickpeas and vegetables
- Spoon over the dressing and serve warm or at room temperature
Method
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