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Pearl barley, roasted cauliflower and cranberry salad
Serves 4 Starters and mains
Ingredients
- 200g pearl barley
- 1 small cauliflower, cut into chunky pieces
- 2tsp ground turmeric
- 1tbsp ground sumac
- 2tbsp olive oil
- 2tbsp dill, roughly chopped
- 4tbsp mint, roughly chopped
- 1 bunch flat-leaf parsley, leaves picked and roughly chopped
- 30g walnuts, toasted and chopped
- 75g pistachio nuts, toasted and chopped
- 60g dried cranberries
- 1 pomegranate, seeded
- 100g feta cheese, crumbled
For the dressing
- zest and juice of 1 lemon
- 3tbsp pomegranate molasses
- 3tbsp olive oil
- 1⁄4 garlic clove, crushed
Method
Add the barley to a saucepan and pour in 500ml water. Bring to a simmer, then cook over medium heat for 40 minutes, until the water has been absorbed; the barley should still be a bit nutty. Set aside and allow to cool.
Meanwhile, preheat the oven to 180C/350F/Gas 4. Line a baking dish with baking paper. In a bowl, coat the cauliflower in the turmeric, sumac and olive oil. Spread the cauliflower over the baking tray and roast for 15-20 minutes, or until the cauliflower is a little caramelised. Remove from the oven and leave to cool.
Place the cooled barley and cauliflower in a large bowl. Add the herbs, nuts and cranberries.
Mix all the dressing ingredients together and season with sea salt. Toss the salad with some of the dressing to moisten it but not drown it. To serve, scatter over the pomegranate seeds and dot with the crumbled feta.
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