Cauliflower and cranberry salad recipe
A fresh Middle Eastern-style salad with cauliflower and pomegranate seeds. Serves 4 as a side salad.
Ingredients
- 200 g pearl barley
- 0.5 cauliflower, cut into small florets
- 1 pomegranate, seeds removed and reserved
- 75 g dried cranberries
- 60 g chopped walnuts, toasted
- 75 g 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
Details
- Cuisine: Middle Eastern
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- 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.
Falafel for Breakfast by Muchael Rantissi & Kristy Frawley (Murdoch Books, £20.00). Photography by Alan Benson.
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