Barley and Curry Tempeh Salad with Lemon Tahini Dressing
Barley and Curry Tempeh Salad with Lemon Tahini Dressing
We created this recipe with our friends at Maine Grains to highlight their Grain of the Month– barley. This nutritious, herby salad features Maine Grains Black Nile Barley and Tootie's Tempeh Curry Seasoned Tempeh. The spiced, nutty tempeh pairs beautifully with the flavorful, lightly pearled barley. Fresh herbs and a lemon tahini dressing tie the whole thing together. It will make delicious and colorful addition to any dinner table!
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
Ingredients
- 1 (8oz) Tootie’s Tempeh Curry Seasoned*
- 1 package Maine Grains Black Nile Barley
- 2 cups water
- 2 TBSP avocado oil (for the tempeh)
- Salt and pepper to taste
Dressing
- ¼ cup freshly squeezed lemon juice
- 1 tsp freshly minced garlic
- ½ cup tahini
- 3 TBSP maple syrup
- ¼ tsp black pepper
- ½ tsp salt
To serve
- 5 oz arugula
- ½ large red onion, chopped
- ⅓ cup freshly chopped mint
- ⅓ cup freshly chopped parsley
- ½ cup golden raisins
Instructions
- Preheat a cast iron skillet on medium. Add 2 TBSP oil. Cut the tempeh into 1 cm inch cubes and pan fry, stirring frequently and flipping so all sides become golden brown.
- Cook the barley according to package instructions. Once done, season with salt and pepper to taste.
- Whisk all dressing ingredients until well combined. Thin out the dressing with 1-2 tsp of water.
- In a large salad bowl, mix together the cooked barley, arugula, red onion, golden raisins, mint, parsley, and cooked tempeh.
- Add the dressing and continue to mix until all ingredients are well coated. Top with additional fresh herbs.
Notes
*Note: If you cannot find Tootie’s Tempeh Curry Seasoned, substitute with Tootie’s Tempeh Traditional. Before cooking, marinate the tempeh cubes in a mixture of 2 TBSP olive oil, 1 tsp curry powder and ½ tsp garam masala for 10-15 minutes. .