About the Recipe
A delicious looking rainbow of colours on your plate… Roasting is really one of my favourite ways of eating veggies. It’s also really easy to make. If you happen to be a bit heavy-handed with your spices – just add a bit more dressing to neutralise it.
Ingredients
1 large or 2 small cauliflowers
2 tbsp. rapeseed oil
1 tsp. turmeric powder
1 tsp. cumin powder
1 tbsp. marjoram
180g pearl barley
1 pomegranate
1 bunch of mint; chopped, stem removed
3 tbsp. tahini
3 tbsp. extra virgin olive oil
Juice of 1 lemon
3 garlic cloves, peeled & crushed
½ tsp. chilli flakes
Salt & freshly ground pepper to taste
Preparation
Preheat the oven to 220°C.
Chop the cauliflower into florets, discard the leaves. Spread it on a baking tray covered with baking paper. Mix the rapeseed oil with the spices and then paint the cauliflower with the mixture using a silicon brush. If it’s too thick to spread it then add a drop of water to it to make it a bit runnier. Roast in the oven for 25-30 minutes, or until golden.
While the cauliflower is being roasted, rinse the pearl barley then place it in a big pot and pour over three times the amount of water vs. barley. Bring to boil and then simmer for 30 minutes. Rinse thoroughly, place aside.
Roll the pomegranate on a table top (using a bit of force so that you can hear the fibre crushing inside), slice into half and separate the seeds from the membrane. Place in a big salad bowl. Add the mint, cauliflower and pearl barley.
Mix all the dressing ingredients and serve either in a separate small dressing bowl or using a squeeze bottle distribute it in zigzags over the salad bowl.