Pistachio Crusted Tofu with Charred Broccolini, Pearl Barley and Harissa Hummus

Steps

1. Bring a medium pot of salted water to the boil. Bring a full kettle to the boil. Cook barley in pot of boiling water for about 30 minutes, until tender with a slight bite. Drain well, return to pot with shallot, radishes, vinegar and mustard and mix well. Season with salt and pepper.
2. While barley cooks, place broccolini in a heat-proof bowl and cover with boiling water. Set aside for 3-4 minutes, until bright green and tender. Drain well and return to bowl with a drizzle of olive oil and season with salt and pepper. Set aside.
3. Cut tofu into 4-5 pieces lengthways and set aside on paper towels. Place seasoned flour, eggs and pistachio crust in separate bowls or plates. Coat each piece of tofu first in flour, then egg, then crust mix, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook tofu for 1-2 minutes each side until crunchy and golden. Set aside, wipe out pan and return to a high heat. While tofu cooks, mix together lime zest and juice and mayonnaise in a small bowl.
5. Place seasoned broccolini in a single layer in pan and cook without turning for about 3 minutes, until charred. While broccolini cooks, cut apple into quarters, remove core and thinly slice. Toss with kale and a drizzle of olive oil in a small bowl and season to taste.
6. To serve, spoon barley onto plates, divide charred broccolini and top with pistachio-crusted tofu. Dollop with lime mayo and harissa hummus and serve salad on the side.