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Categories:
pearl barley cauliflower pomegranate cranberries walnuts pistachio nut kernels parsley mint sprigs olive oil white balsamic molasses
Viewed: 53 - Published at: 9 years agoIngredients
- 200 g (7.1oz) pearl barley
- 0.5 cauliflower, cut into small florets
- 1 pomegranate, seeds removed and reserved
- 75 g (2.6oz) dried cranberries
- 60 g (2.1oz) chopped walnuts, toasted
- 75 g (2.6oz) chopped pistachio nut kernels
- 2 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
Method
- Put 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.
