Future 50 Biryani

• Soak black barley overnight in cold water
• Bring 800ml water to the boil with the achari paste
• Mix together the chopped tempeh, drained barley, buckwheat and freekeh
• In a tray add the grains and the boiled spice mix, cover tightly and bake at 180°C for 20 minutes
• Remove from the oven and leave to steam for 5 minutes before adding the pickled kale
• Arrange as shown topping with puffed quinoa and golden linseeds

Freekeh-cracked may contain traces of Tree Nuts, Peanuts, Sesame & Sulphites Puffed quinoa may contain traces of Tree Nuts, Peanuts, Sesame & Sulphites