Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life
10 MIN PREP TIME
30 MIN COOK TIME
SERVES 5 PEOPLE
20g NUTS PER SERVE
Ingredients
· 200g cauliflower
· 50g pine nuts, toasted
· 50g almonds, roasted
· 2 tbsp olive oil
· 1 clove garlic, finely minced
· ½ tsp salt
· 100g pearl barley, soaked
· 330ml water
· 30g cranberries
· Juice and zest of 1/2 lemon
· 1 tsp Italian herbs
· 1 sprig dill
1 tbsp chives
Method
1. Preheat oven to 180°C.
2. Toss cauliflower in 1 tbsp olive oil, season with salt and pepper then roast in the oven for 10-15 minutes or until cauliflower is tender.
3. Place pearl barley and water in a medium saucepan and bring to a boil.
4. Cook for 20-25 minutes or until the water is fully absorbed and barley is tender.
5. Once cooked, transfer to a big salad bowl and allow to cool a little.
6. In a small bowl, mix lemon juice, zest, 1 tbsp olive oil, salt, pepper, garlic, and Italian herbs.
7. Toss all ingredients and dressing together in the salad bowl.
Tips
If you have a thermo cup, you can also cook the barley in it. Just place barley and boiling hot water into the thermo cup and leave it for 2 hours to cook. Pearl barley can be substituted with pearl couscous. Walnuts and pecans would also go well with this recipe.
