Recipes
Date posted: 26/02/2020
Ingredients
| Pearl barley | 200g |
| Triple Lion quinoa | 300g |
| Dark speckled lentils | 180g |
| Easy cook long grain brown rice | 290g |
| Pure olive oil glass | 30ml |
| Finely sliced red cabbage fresh | 150g |
| Julienne carrots fresh | 150g |
| Everyday Favourites white wine vinegar | 30ml |
| Tate & Lyle caster sugar drum | 20g |
| Tofoo Co. smoked tofu | 400g |
| Satay paste | 80g |
| Cook Asia coconut milk | 100ml |
| Casa De Mare lime juice squeezy | 5ml |
| Freshly chopped coriander | 10g |
| Extra virgin cold pressed rapeseed oil | 15ml |
| Everyday Favourites crushed chillies | 2g |
| Everyday Favourites sesame seeds | 30g |
| Ramona’s Kitchen Mexican black bean dip | 200g |
Method
- Cook all the grains as per the instructions on the pack and chill well.
- Combine all the grains together and add the oil and set to one side.
- Mix the red cabbage & carrots together the pour over warmed vinegar and sugar and allow to infuse together for 15 minutes.
- Dice the tofu and mix with the satay paste, coconut milk, lime juice, coriander, rapeseed oil and 1g of the crushed chillies. Roast for 10-15 minutes and set to one side to chill.
- Toast the sesame seeds and add the remainder of the crushed chillies.
- To assemble, place the grain mix into the pot then arrange all the components around. Finish with the toasted sesame & chilli mix.