When you’re preparing for an afternoon of asana, you want something healthy and full of protein that will sustain you. We were visited by the lovely Frankii Martin of Sunbeam Yoga in Melbourne. She was demo’ing some classes for us here at The Mat Movement and we wanted her to be well fed. 

This lovely crunchy salad is full of flavour, abundant with source protein and very versatile.

Pearl barley contains gluten, so for a gluten-free option replace the pearl barley with red rice, quinoa, edamame beans or try some soaked and sprouted mung beans.

A fried or poached egg would also sit wonderfully on top of this yummy salad garnished with a little coriander. As too would a lovely piece of pan-fried white fish or egg plant. Have a play.

Prep time 10 minutes
Cooking time 10 minutes

Serves 4

Ingredients
2 cups soaked French lentils – soak until sprouting – 24 hours
2 cups soaked pearl barley
1/2 cup garden peas
2 pieces of tender stem broccoli finely chopped
2 pink radish finely chopped
1/2 courgette finely chopped
1 decent celery stalk with leaves finely chopped
2 tbsp olive oil
salt
pepper
juice of 1 lemon
1 teaspoon honey
1 teaspoon soy sauce
a grab of fish basil leaves
300g tempeh

Method
1. cook the pearl barley and lentils for 10 minutes (or till soft) in a good vegetable stock. Drain.
2. Heat the peas, broccoli, radish, courgette and celery in a large frying pan with half the oil.

3. Season with pepper and salt and warm everything gently to soften and wilt.
4. In a separate non-stick frying pan heat the sliced tempeh quickly with the rest of the oil to brown and crisp. Once browned on both sides finish with a little honey and soy.
5. Add the lentils and grains to the vegetables and finish with basil and lemon juice in the pan before serving.

Enjoy & let us know how you get on.

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We’ll be serving lovely tempeh salads on retreat.