Saturday, March 23, 2013

Cauliflower and cranberry salad recipe

Cauliflower and cranberry salad
Cauliflower and cranberry salad

Serves 4 as a side

Cauliflower and cranberry salad ingredients: 1 cup ( 200g) pearl barley. 1/2 cauliflower, cut into small florets. 1 pomegranate, seeds removed. 1/2 cup (75g) dried cranberries. 1/2 cup (60g) chopped walnuts, toasted. 1/2 cup (75g) chopped pistachio kernels. 1 bunch flat-leaf parsley, leaves chopped. 4 mint sprigs, leaves chopped. 1/4 cup (60m) olive oil. 1/4 cup (60ml) white balsamic or vinegar. 2 tbs pomegranate molasses

Cauliflower and cranberry salad recipe: Place barley in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 40 minutes or until tender, then drain and refresh, Blanch cauliflower in boiling, salted water for 1 minutes, then drain and refresh. In a large bowl, combine the barley, cauliflower, pomegranate, cranberries, nuts and herbs. Whisk the oil, vinegar and pomegranate molasses, then season to taste and pour over the cauliflower salad. Stir gently to combine. By then, the cauliflower and cranberry salad is ready