Turmeric Cauliflower Barley and Pomegranate Salad
Roasted cauliflower coated in turmeric and extra virgin olive oil adds texture and a distinct nutty accent to this simple vegetarian salad. Wanna add some extra protein? Pair it to grilled meat, fish or tofu.
Featuring one of the most underestimated super food: pomegranates. This colorful fruit is rich in antioxidants and vitamin C, with one pomegranate providing 40% of your required daily intake! Together with roasted cauliflower, barley, roasted walnuts and feta cheese, this makes such a balanced and light lunch on its own or a good side dish.
I made it for myself just the other day and loved it. Here is the recipe. Happy weekend people 🙂
Ingredients (serves 2-3):
- 1/2 cup barley
- 1 medium cauliflower head
- 1 pomegranate
- 80 g feta cheese
- 2 tbsp extra virgin olive oil
- salt and ground pepper
- 4-5 walnuts
- 1 tbsp turmeric
Get some barley, go organic if possible, and boil it according to package instructions.
Drain it and dress it with 1 tbsp of extra virgin olive oil. Set aside.
Meanwhile wash a head of cauliflower
Cut out the florets, coat them in turmeric, salt, ground black pepper and extra virgin olive oil and bake at 180 for about 20 min
Combine the roasted cauliflower and barley into a large serving dish
Crack a few walnuts and deseed one pomegranate. Add them to the barley and cauliflower together with some crumbled feta cheese
Drizzle a little more olive oil if needed and serve