MIXED GRAIN SALAD BUDDHA BOWL

Preparation time 15 mins plus 20 mins standing time Cooking time 30 mins Serves 4

1 cup pearl barley

1L water

Sea-salt flakes and freshly ground

black pepper, to season

1 cup tricolour quinoa

500ml chicken stock

2 cups frozen soy beans (edamame) 2 cups baby spinach leaves

2 cups baby rocket leaves

½ cup alfalfa sprouts 4 cups mixed chopped salad vegetables

(carrot, cucumber, tomatoes and beans) 100g feta, crumbled

2 Tbsp smoked almonds, chopped

2 Tbsp Kewpie mayonnaise

1 Tbsp extra virgin olive oil

Juice of 1 lemon

½ bunch tarragon leaves, finely chopped

STEP 1 Put barley in a large saucepan with water and season with salt. Bring to a boil over medium heat. Cook for 15 minutes, then cover and turn off heat. Stand for 10 minutes, then drain.

STEP 2 Put quinoa in a sieve and rinse under cold water for 1 minute. Transfer to a medium saucepan with lid, add stock and set over medium heat.

Bring to a boil, fit the lid, then turn heat to low. Cook for 10 minutes until liquid is absorbed, then stand for 10 minutes. Fluff with a fork.

STEP 3 Soften frozen soy beans in cold water, then pod. Toss with grains, spinach and rocket in a large bowl, then arrange in serving bowls. Top with alfalfa and salad vegetables, then scatter with feta and almonds.

STEP 4 Combine mayonnaise, oil, juice and tarragon in a small blender and puree until smooth. Season, then drizzle over salad bowls to serve.

Mixed grain salad Buddha bowl Food bowls are healthy, colourful, easy, and you can adapt them to an infinite array of flavours.