This colourful, wholesome salad will serve four as a side dish.
- 200 g (1 cup) pearl barley
- ½ cauliflower, cut into small florets
- 1 pomegranate, seeds removed and reserved
- 75 g (½ cup) dried cranberries
- 60 g (½ cup) chopped walnuts, toasted
- 75 g chopped pistachio kernels
- 2 large handfuls flat-leaf parsley, leaves chopped
- 4 mint sprigs, leaves chopped
- 3 tbsp olive oil
- 3 tbsp white balsamic or white wine vinegar
- 2 tbsp pomegranate molasses
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the pearl barley in a large saucepan of cold water. Bring to the boil over high heat. Reduce the heat to medium and cook for 40 minutes or until tender. Drain, refresh in cold water and drain again.
Bring a medium saucepan of water to the boil with a pinch of salt. Blanch the cauliflower for 1 minute. Drain, refresh in cold water and drain again.
Put the pearl barley, cauliflower, pomegranate seeds, cranberries, walnuts, pistachios, parsley and mint in a large bowl. Toss to combine.
Put the olive oil, vinegar and pomegranate molasses in a small bowl. Whisk to combine, season to taste and pour over the cauliflower salad. Mix together gently and serve.
Recipe and image from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books, $49.99, hbk).
View our Readable feasts review and more recipes from the book here.