Pearl Barley Salad
The crispy cauliflower, soft pearl barley and zingy but sweet Dijon mustard & honey dressing make this salad an absolutely winning combination.
Dairy-free
Vegetarian
Ingredients
200g pearl barley
1 cauliflower cut into florets
2 tbsp olive oil
1 red onion, sliced
Bunch of mint, chopped
250g cherry tomatoes , quartered
100g rocket
100g pomegranate
1 cauliflower cut into florets
2 tbsp olive oil
1 red onion, sliced
Bunch of mint, chopped
250g cherry tomatoes , quartered
100g rocket
100g pomegranate
Dressing
1 tsp Dijon mustard
2 tbsp rice wine vinegar
6 tbsp olive oil
1 tsp honey
2 tbsp rice wine vinegar
6 tbsp olive oil
1 tsp honey
Method
- Preheat the oven to 200C Fan. Put the cauliflower, red onion and olive oil onto a baking sheet. Roast for 15 minutes until tinged brown.
- Cook the pearl barley in boiling water for 30 to 40 minutes until cooked, Drain and refresh under cold water.
- Mix the roasted vegetables, pearl barley, mint, cherry tomatoes, rocket and pomegranate together and season.
- Mix all of the dressing ingredients together. Pour over the salad.
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