I have mixed cauliflower and cranberries, and then, as my son has many pomegranates growing, I have added the seeds from this delightful, versatile fruit.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 2 - 3 as a side
Ingredients 100 g pearl barley
¼ cauliflower, cut into small pieces
1 pomegranate, seeds removed 35 g dried cranberries
30 g chopped walnuts
35 g pistachio nuts, chopped
A handful of parsley, chopped
2 mint leaves, chopped
1½ tbsp olive oil
1½ tbsp white wine vinegar
1 tbsp pomegranate molasses
Put the pearl barley into a saucepan of cold water, and bring to the boil over a high heat.
Turn down the heat to medium, and cook the barley for about 30 - 40 minutes or until it is done.
Drain, and pour cold water over it, and drain once more.
Blanch the cauliflower in salted boiling water for about a minute (it is supposed to be crunchy).
Drain, and pour cold water over it, and drain again.
In a bowl, add the pearly barley and cauliflower.
Add the pomegranate seeds, cranberries, walnuts, pistachios, parsley and mint, and toss to combine.
Mix the vinegar, olive oil and pomegranate molasses together. Season to taste with salt and pepper and pour this over the cauliflower salad just before serving.
Mix together and serve.
I served it as an accompaniment with my chicken and barley recipe.