Pearl Barley Salad with Roast Cauliflower, Feta and Pomegranate
This salad is perfect for all your summer barbecues. The crispy cauliflower, soft pearl barley and zingy but sweet orange dressing are a nice combination.
4 people30 minutes10 minutes
750mlChicken Stock Cube
cut into florets
100gSuperValu Feta Cheese
cut into cubes
1handfullSuperValu Fresh Mint
1 - SuperValu Orange
zest and juice
1 - SuperValu Pomegranate
Preheat the oven to 180°C/gas mark 4.
Place the cauliflower on a roasting tray. Drizzle with the olive oil, sprinkle with the garlic and spices, season with salt and pepper and toss to evenly coat. Roast in the oven for 25 to 30 minutes, until golden and crispy.
Meanwhile, place the pearl barley and stock in a medium-sized pan set over a medium to high heat. Bring to the boil, then reduce the heat, cover with a lid and simmer for 20 minutes, until all the stock has been absorbed and the pearl barley is fully cooked.
Place the orange zest and juice and the honey in a large bowl and stir to combine. Add the cooked pearl barley and toss to coat.
Transfer the pearl barley to a serving platter and spread it out. Top with the roasted cauliflower, feta, pomegranate seeds and mint.