Future 50 Biryani

1. Soak black barley overnight in cold water.
2. Bring 800ml water to the boil with the achari paste.
3. Mix together the chopped tempeh, drained barley, buckwheat and freekeh.
4. In a tray add the grains and the boiled spice mix, cover tightly and bake at 180°C for 20 minutes.
5. Remove from the oven and leave to steam for 5 minutes before adding the pickled kale.
6. 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