In a medium sized pot on medium heat, boil and then simmer pearlized barley, water and bouillon for about 30-45 minutes with a lid loosely covered.

Once the pearlized barley doubles in size and is al dente, take pot off the heat and set aside.

Meanwhile, preheat gas, propane or charcoal grill.

Drizzle vegetable oil on oyster and portobello mushrooms and zucchini slices. Lightly season vegetables with kosher salt.

Grill oiled vegetables onto direct heat on grill about 5 minutes; turn, flip and rotate vegetables to cook.

When vegetables are cooked, remove from heat and season with your favorite spice rub.

Season paneer with spice rub.

Grill paneer on high heat for 2-3 minutes each side. Set aside and cut into small pieces.

Grill halloumi on high heat for 2-3 minutes each side. Set aside and cut into small pieces.

In a medium sized pot on medium heat, boil and then simmer red lentils, water and bay leaf for about 10 minutes with a lid loosely covered.

Once the red lentils double in size and softens, take pot off the heat and set aside.

In a large bowl, create a bowl with bed of kale, grilled oyster mushrooms, portobello mushrooms, zucchini slices

Add spoonful of lentils and pearlized barley, pickled beets, halloumi cheese, paneer cheese.

Season bowl with kosher salt and drizzle with balsamic vinegar glaze.