This pearl barley and cauliflower salad is a perfect, colourful dish to kick the year off in the right way. the cauliflower is roasted in turmeric, chilli powder and cumin before being mixed through soft pearl barley, roasted butternut squash, almonds and parsley. the creamy yoghurt dressing is a delicious way to top it off and bring it all together.

ingredients
for the salad
1 cauliflower, cut into small florets
100g pearl barley
½ butternut squash, cut into small bite-sized pieces
25g parsley, roughly chopped
50g roasted almonds, roughly chopped
juice of 1 lemon
½ teaspoon of turmeric
½ teaspoon of chilli powder
1 teaspoon of cumin
sprinkle of pomegranate seeds
olive oil
pinch of salt
pinch of pepper
for the dressing
100g plain yoghurt (we use coconut yoghurt)
2 tablespoons of smooth tahini
juice of 1 lemon
pinch of salt
method
Preheat the oven to 190c, fan setting. Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.

Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.
place the cauliflower florets onto a separate baking tray and drizzle with olive oil, turmeric, cumin and chilli powder. mix well and cook for 15 minutes until they feel cooked but still have a slight bite.
While the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
Once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.
Once ready to serve, spoon the salad onto a large plate and drizzle with the yoghurt dressing and a crack of pepper.

Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.
place the cauliflower florets onto a separate baking tray and drizzle with olive oil, turmeric, cumin and chilli powder. mix well and cook for 15 minutes until they feel cooked but still have a slight bite.
while the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.
once ready to serve, spoon the salad onto a large plate and drizzle with the yoghurt dressing and a crack of pepper.

This pearl barley and cauliflower salad is a perfect, colourful dish to kick the year off in the right way. the cauliflower is roasted in turmeric, chilli powder and cumin before being mixed through soft pearl barley, roasted butternut squash, almonds and parsley. the creamy yoghurt dressing is a delicious way to top it off and bring it all together.

ingredients
for the salad
1 cauliflower, cut into small florets
100g pearl barley
½ butternut squash, cut into small bite-sized pieces
25g parsley, roughly chopped
50g roasted almonds, roughly chopped
juice of 1 lemon
½ teaspoon of turmeric
½ teaspoon of chilli powder
1 teaspoon of cumin
sprinkle of pomegranate seeds
olive oil
pinch of salt
pinch of pepper
for the dressing
100g plain yoghurt (we use coconut yoghurt)
2 tablespoons of smooth tahini
juice of 1 lemon
pinch of salt
method
preheat the oven to 190c, fan setting. Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.