By Meleni Aldridge

Tofu is a great source of protein in a plant-based diet. Smoked tofu combined with almonds, walnuts and beetroot gives this salad a rich and nutty flavour.


  • 300g pearl barley (750g cooked weight)
  • 300g puy green lentils (600g cooked weight)
  • 100g almonds and 100g walnuts, chopped (can be substituted for any nuts)
  • 100g dried cranberries (can be substituted for any dried fruits)
  • 250g cherry tomatoes, halved
  • 250g beetroot, grated
  • 50g fresh parsley, chopped
  • 800g smoked tofu, diced (can be substituted for any sort of tofu, the salad will also taste great without any tofu)
  • 150ml basil infused rapeseed oil


  1. Cook the pearl barley in boiling water for 15 minutes.
  2. Cook the puy lentils in boiling water for 15 minutes.
  3. Dry toast the nuts in a pan, over a medium heat for 2-3 minutes, continuously stirring.
  4. In a bowl, mix all the ingredients together and toss through the basil rapeseed oil.

To serve

In a bowl, serve 320g of the mix per person.