Mary Miso - Recipes for every day - Cookbooks
50g pearl barley
vegetable stock
1 cauliflower, roughly chopped
2 table spoons curry powder
1 table spoon turmeric
2 table spoons olive oil
salt and pepper
Dressing:
2 table spoons lemon juice
2 table spoons white balsamico
2 table spoons pomegranate molasse
5 table spoons olive oil
1 bunch of chives
1/2 bunch of flat leaf parsley
salt and pepper
5 table spoons cranberries
5 table spoons roasted almond flakes
plain yogurt
Cook pearl barley in the vegetable stock for 45 minutes.
Preheat oven to 180°C.
Mix curry powder, turmeric, olive oil, salt and pepper and marinate the cauliflower. Bake 35 minutes in the oven.
Dressing: Mix all ingredients.
Drain pearl barley, rinse under cold water and mix with the dressing. Add half of the cranberries.
Arrange barley with the cauliflower and sprinkle with the leftover cranberries and roasted almond flakes. Serve with plain yogurt.
Pomegrante melasse is available at Asia shops, as a substitute you can use honey.
