This salad is absolutely perfect for the warmer months however equally delicious served warm. A fantastic side dish to a piece of chicken or fish and a great choice for something to bring a big bowl of to your next barbecue.
Preparation time 15 minutes
Cooking time 1 hour
Serves 2-3 people
INGREDIENTS Half a head of cauliflower 50g yoghurt 1 tsp smoked paprika 1 tsp ground cumin 1 tsp turmeric ¼ tsp chili powder 200g barley 50g peanuts 1 lemon 40g sultanas 2 sprigs of parsley. Olive oil and salt to taste
METHOD
1. For the roast cauliflower Preheat the oven to 180C. Combine the yoghurt and spices with a generous pinch of salt. Zest your lemon and set aside the zest. Juice half of the lemon and add it to the yoghurt, along with 3 tablespoons of olive oil. (for a dairy free alternative, you can omit the yoghurt entirely and rub the cauliflower with oil and spices).
2. Combine the yoghurt marinade and set aside 1 tablespoon in a separate container. Using the remainder of the marinade, rub the outside of the cauliflower to completely cover the exterior in spiced yoghurt. Season with more salt and place on a lined baking sheet. Place into the oven for 1 hour, optionally turning the temperature up to 200C for the final 10 minutes for a deeper, charred flavour.
3. For the barley bring a medium sized pot filled with water up to a boil over high heat. Season liberally with salt and add the barley to the pot. Reduce the heat to a simmer and allow to cook for 25 minutes or until the barley is tender. Once you’ve tasted to see whether the barley is cooked to your liking, strain and place into the mixing bowl with the reserved yoghurt marinade. Coat with the marinade as well as additional salt, pepper and olive oil to adjust the seasoning.
4. For the peanuts, place into a small mixing bowl and season lightly with a few drops of olive oil and a generous pinch of salt. Lay out onto a baking tray lined with baking paper and place into an oven preheated to 160C for 10-15 minutes or until golden brown. Remove from the oven and bring to room temperature. Roughly chop into small chunks and reserve.
5. Once the cauliflower is cooked, remove from the oven and allow to cool down for a few minutes until you can handle it. Remove the florets using a knife and cut the stem into bite sized pieces. Season the stem with salt and olive oil as needed. Roughly chop the parsley and add it to the bowl. Add the florets and chunks of the stem to the barley. Stir to combine with the lemon zest, sultanas and peanuts. Equally delicious served warm or at room temperature.