Impress the lunchtime crowds with fragrant spices and bejewelled pomegranate seeds
Suitable for Vegans
Difficulty Easy
Serves 6-8 as a side dish or 4 as a main
Prep time 20 minutes
Cook time 1 hour
Nutritional values as main or side:
Ingredients
- 200g pearl barley *
- 200g bulgur wheat *
- 75ml olive oil
- 1 tbsp coriander seeds *
- 1 tbsp cumin seeds *
- 2 cauliflowers, plain and romanesco
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- 50g walnuts *
- 1 tbsp chilli flakes *
- 50g pomegranate seeds
- 25g parsley, chopped
* Available at Holland & Barrett
Method
Step 1.
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.
Step 2.
Repeat the process with the bulgur wheat when you have 15-20 minutes left on the barley.
Step 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.
Step 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. Pile on to a large plate and serve immediately.
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