Braised miso mushroom with pearl barley tabbouleh and wholegrain rice

Method Print recipe

1. Cook the pearl barley as per pack instructions and allow it to cool. Add lemon juice, parsley and mint, as well as minced garlic and extra virgin olive oil.
2. To make the pesto, lightly toast the seeds. Using a food processor, blend the seeds, rocket, and 100ml of olive oil together, leaving the mixture slightly chunky. Salt and pepper to season.
3. To make the tofu dressing, add the tofu, grated ginger, half the tahini and tamari into a blender and blend until the mixture is smooth.
4. Mix the remaining half of the tahini with the miso and 300ml of water. Heat 100ml of olive oil in a pan and add the mushrooms. Cook until they are brown and add the miso mix. Finally, cover with the pan lid and simmer until the mushrooms are nice and tender.
5. Cut the radiccio in half lengthways. Add a little olive oil into a pan before adding the radaccio to caramelise, and season it. You could also chargrill for a smoky flavour.
6. Plate up the dish with a separate bowl of tofu dressing on the side. Add a touch of micro coriander to finish.