Charred Cauliflower Salad With Creamy Tahini Dressing
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 7 oz pearl barley
- 1 large head cauliflower
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- ½ teaspoon chilli powder
- 2 tablespoons olive oil
- 2 handfuls of almonds
- 2 large carrots
- large handful of parsley
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200°C fan / 390°F. Tip the pearl barley into a saucepan of salted water; bring to the boil then reduce the heat and simmer for 30–35 minutes until tender. Drain and set aside to steam dry; stir through a drizzle of olive oil and a pinch of salt.
Step 2
On a large baking tray, toss together the cauliflower, cumin seeds, ground turmeric, chilli powder (if using), 2 tablespoons of olive oil, a pinch of salt, plenty of pepper and spread out evenly in a single layer. Place the tray in the oven and cook for 15–20 minutes until tender and charred at the edges; set aside to cool.
Step 3
Reduce the oven to 160°C fan / 350°F. Tip the almonds onto a small baking tray and cook for 10–12 minutes until deeply golden.
Step 4
Meanwhile, to make the dressing, whisk together all of the dressing ingredients, adding 2–3 tablespoons of water to loosen, as needed; season to taste with salt and pepper.
Step 5
In a large salad bowl, toss together the pearl barley, roasted cauliflower, almonds, carrots, parsley and ½ of the dressing; taste to check the seasoning and adjust as needed. Serve immediately with the remaining dressing alongside.
Step 6
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