Ingredients200 g (7 oz/1 cup) pearl barley
½ cauliflower, cut into small florets
1 pomegranate, seeds removed and reserved
75 g (2½ oz/½ cup) dried cranberries
60 g (2¼ oz/½ cup) chopped walnuts, toasted
75 g (2½ oz) chopped pistachio nut kernels
2 large handfuls flat-leaf parsley, leaves chopped
4 mint sprigs, leaves chopped
3 tablespoons olive oil
3 tablespoons white balsamic or white wine vinegar
2 tablespoons pomegranate molasses
- Put the pearl barley in a large saucepan of cold water. Bring to the boil over high heat. Reduce the heat to medium and cook for 40 minutes, or until tender. Drain, refresh in cold water and drain again.
- Bring a medium saucepan of water to the boil with a pinch of salt. Blanch the cauliflower for 1 minute. Drain, refresh in cold water and drain again.
- Put the pearl barley, cauliflower, pomegranate seeds, cranberries, walnuts, pistachios, parsley and mint in a large bowl. Toss to combine.
- Put the olive oil, vinegar and pomegranate molasses in a small bowl. Whisk to combine, season to taste and pour over the cauliflower salad. Mix together gently and serve the cauliflower salad recipe immediately.