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Preheat the oven to 220°C.

In a large bowl, combine the harissa paste and soy sauce. Add the torn extra-firm tofu and the drained and rinsed chickpeas to the bowl. Toss well to coat all pieces thoroughly.

Add the seasoned tofu and chickpeas, the chopped sweet potato, the sliced red pepper, and the red onion cut into wedges to a large baking tray.

Drizzle the traybake ingredients with olive oil. Season with salt and pepper to taste. Roast in the preheated oven for 35-40 minutes, or until the ingredients are charred in places and the vegetables are tender. Optionally, drizzle an extra 1 tablespoon of maple syrup over the traybake 5 minutes before the end of roasting to enhance caramelization.

Meanwhile, cook the pearl barley in well-salted water according to the packet instructions. Once cooked, drain it well and allow it to steam dry slightly.

In a separate bowl, whisk together the wholegrain mustard, maple syrup, apple cider vinegar (or vinegar of choice), and a good pinch of salt until the mixture is smooth and emulsified.

Divide the cooked pearl barley and mixed salad leaves between four bowls. Top each bowl with the roasted tofu, chickpeas, and vegetables from the traybake.

Spoon the prepared dressing generously over the assembled bowls. Serve warm or at room temperature.


Preheat the oven to 220°C.

In a large bowl, combine the harissa paste and soy sauce. Add the torn extra-firm tofu and the drained and rinsed chickpeas to the bowl. Toss well to coat all pieces thoroughly.

Add the seasoned tofu and chickpeas, the chopped sweet potato, the sliced red pepper, and the red onion cut into wedges to a large baking tray.

Drizzle the traybake ingredients with olive oil. Season with salt and pepper to taste. Roast in the preheated oven for 35-40 minutes, or until the ingredients are charred in places and the vegetables are tender. Optionally, drizzle an extra 1 tablespoon of maple syrup over the traybake 5 minutes before the end of roasting to enhance caramelization.

Meanwhile, cook the pearl barley in well-salted water according to the packet instructions. Once cooked, drain it well and allow it to steam dry slightly.

In a separate bowl, whisk together the wholegrain mustard, maple syrup, apple cider vinegar (or vinegar of choice), and a good pinch of salt until the mixture is smooth and emulsified.

Divide the cooked pearl barley and mixed salad leaves between four bowls. Top each bowl with the roasted tofu, chickpeas, and vegetables from the traybake.

Spoon the prepared dressing generously over the assembled bowls. Serve warm or at room temperature.
