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.
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