• 130g tempeh Tempeh
• 120g pearl barley Pearl Barley, boiled
• 80g green beans Green Beans, boiled
• 80g cherry tomatoes Cherry Tomatoes
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the green beans and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Simmer the pearl barley for 25-30 minutes until plump and chewy, then drain.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

   Meanwhile, steam or stir-fry the green beans and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: pearl barley first, then the veg and tempeh, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.