Lazy weekend recipes: Cauliflower, pearl barley and bulgur wheat salad

cauliflower and bulgur salad in a clear bowl

This roasted cauliflower, pearl barley and bulgur wheat salad with pomegranate will definitely spice things up. Serve as a warm side dish or celebrate on its own!

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.

Vegan

Easy

Serves 6 portions

Prep time: 20 mins

Cook time: 1 hr

Total time: 1 hr 20 mins

Nutrition: per serving

Calories

512kcal

Protein

14g

Total fat

21g

Saturates

Fibre

Carbs

61g

Salt

Ingredients

200g pearl barley
200g bulgur wheat
75ml olive oil
1 tbsp coriander seeds
1 tbsp cumin seeds
2 cauliflowers
1 lemon, juiced
2 tbsp extra virgin olive oil
50g walnuts
1 tbsp chilli flakes
50g pomegranate seeds
25g parsley, chopped

Method

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.

Repeat the process with the bulgur wheat when you have 15-20 minutes left on the barley.

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.

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.