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Lazy weekend recipes: Cauliflower, pearl barley and bulgur wheat salad
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!
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
| Per | Serving |
|---|---|
| Energy (kcal) | 512kcal |
| Fat | 21g |
| of which saturates | 3g |
| Carbohydrates | 61g |
| Fibre | 8g |
| Protein | 14g |
| Salt | 0g |
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.
