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    Home / Food & Drink / Recipes / Vegan Recipes / Lazy Weekend Recipes: Cauliflower, Pearl Barley and Bulgur Wheat Salad

    Lazy Weekend Recipes: Cauliflower, Pearl Barley and Bulgur Wheat Salad

    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:

    Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
    512 / 384 kcal 21.5 / 16 g 3 / 2 g 14 / 10.5 g 8 / 6 g 61 / 46 g 7 / 5.5 g 0.06 / 0.04 g

    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.

    Liked this? Then you’ll LOVE our Chipotle Black Bean and Quinoa Chilli recipe

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