Indulge in the wholesome goodness of our Barley and Tempeh Salad. A perfect blend of nourishing ingredients, delivering a delightful harmony of flavors and textures. Elevate your mealtime with this nutritious and satisfying delight!
Preparation
20
min
Cooking
20
min
Portion
4
Ingredients
- 250 ml (1 cup) of pearl barley
- 240 g (1 block) of tempeh, cut into small cubes
- 250 ml (1 cup) of green beans, cut into pieces
- 15 ml (1 tbsp) of oil
- 15 ml (1 tbsp) of soy sauce
- 10 ml (2 tsp) of sambal oelek (Indonesian chili paste)
- 15 ml (1 tbsp) of Dijon mustard
- 5 ml (1 tsp) of ground turmeric
- 1/2 broccoli, cut into florets
- Approximately 10 cherry tomatoes, cut in half
- 30 ml (2 tbsp) of pumpkin seeds
Balsamic Vinaigrette
- 15 ml (1 tbsp) of Dijon mustard
- 15 ml (1 tbsp) of balsamic vinegar
- 1 clove of garlic, minced
- 1 green onion, chopped
- 45 ml (3 tbsp) of olive oil
- 15 ml (1 tbsp) of water
- 5 ml (1 tsp) of dried herbs
- Salt and pepper to taste
Preparation
- In a pot of salted boiling water, cook the barley for 20 minutes over medium heat or until tender. Add the broccoli after 15 minutes for the last 5 minutes of cooking. Drain and rinse under cold water.
- Meanwhile, in a pan, grill the tempeh in oil over medium heat with the green beans for 3 minutes. Add the soy sauce, sambal oelek, Dijon mustard, and turmeric, and cook while stirring occasionally for 5-7 minutes. Set aside.
- Using a fork, mix all the vinaigrette ingredients together.
- In a large bowl, mix the barley and broccoli mixture with the tempeh and green beans mixture. Add the vinaigrette, then mix everything together.
Notes
Créatrice culinaire
