Agrodulce Cauliflower, Barley & Mozzarella Salad Recipe | Abel & Cole
Agrodulce Cauliflower, Barley & Mozzarella Salad
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Prep: 10 mins
Cook: 30 mins
Agrodolce means ‘sweet and sour’ in Italian, and is a classic flavour combination in Italian cuisine. This salad takes sweetness from plump raisins and roasted red onions, and zesty tartness from lemon and tosses them with nutty cauliflower florets, pearl barley and peppery rocket leaves, finishing off with a scattering of creamy mozzarella.
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587 kcal
(per portion)
Ingredients you'll need
  • 1 cauliflower
  • 2 red onions
  • 75g pearl barley
  • 25g raisins
  • 1 lemon
  • 50g rocket
  • 125g mozzarella
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the base off the cauliflower and cut the cauli into bite-size florets. Peel the red onions and chop into wedges. Scatter both the cauli and onions into a large roasting tin and toss with 1 tbsp oil and a good pinch of salt and pepper. Slide into the oven and roast for 25 mins, till tender and caramelised.

  • 2.

    Meanwhile, tip the pearl barley into a small pan. Stir in the raisins and a pinch of salt. Pour over 150ml boiling water. Set the pan on the hob and return to the boil, then turn the heat down and simmer for 20-25 mins till the grains are tender.

  • 3.

    While the barley and veg are cooking, make your dressing. Squeeze the juice from half the lemon into a bowl and whisk in 1 tbsp oil and a pinch of salt and pepper.

  • 4.

    Tip the cooked barley and roasted veg into a bowl and spoon over the dressing. Fold in the rocket leaves and pile onto plates. Serve with the mozzarella torn and scattered over the top.