Lazy weekend recipes: Cauliflower, pearl barley and bulgur wheat salad
23/11/20227 min read
Impress your friends without actually putting in the effort with this cauliflower, pearl barley and bulgur wheat salad. Packed full of flavour, and plants, this is a filling lunchtime salad that can be served as a main or as a side.
In a large saucepan, add the pearl barley, a little salt and top up with cold water, bring to the boil and cook for 50 minutes to 1 hour. The barley is done when it has tripled in volume and is soft yet chewy.
2
Repeat the process with the bulgur wheat when you have 15-20 minutes left on the barley.
3
Meanwhile, preheat the oven to 200ºC/180ºC fan/gas mark 6. Heat the olive oil in a small pan with the coriander seeds and cumin seeds. Trim the cauliflowers into medium-sized florets and place on a baking tray. Once the oil is hot and the spices begin to sizzle, carefully drizzle the oil and spices over the cauliflower. Add a little seasoning and then roast for 25-30 minutes or until cooked through and lightly golden.
4
Once the grains and cauliflower are cooked, combine in a bowl with the lemon juice and extra virgin olive oil. Break up the nuts and add in the chilli flakes, pomegranate seeds and chopped parsley.
5
Pile on to a large plate and serve immediately.
Sign up for exclusive offers
Plus, get expert advice to support your health & wellness straight to your inbox when you sign up to Holland & Barrett emails.