Roast Cauliflower, Kale & Barley Tabbouleh with Pomegranate | Abel & Cole
Roast Cauliflower, Kale & Barley Tabbouleh with Pomegranate
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Prep: 20 mins
Cook: 30 mins
We’ve thrown some of our favourite European ingredients into this twist on Middle Eastern tabbouleh. Roast cauliflower and kale are tossed through nutty pearl barley, along with lemon-pickled red onion and tomatoes. Finished with a scattering of pomegranate seeds for flavour and ruby sparkle.
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490 kcal
(per portion)
Ingredients you'll need
  • 1 cauliflower
  • 150g pearl barley
  • 2 tomatoes
  • 1 red onion
  • 1 tsp ground cumin
  • 1 lemon
  • 100g kale
  • 1 pomegranate
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 450ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Trim the green leaves off the cauliflower (keep them to use in stir-fries or sweat them in a little olive oil with garlic as a side dish) and break the cauliflower into small florets. Roughly chop the stalk into bite-sized pieces. Tip the cauliflower into a bowl. Add 1 tbsp olive oil and a pinch of salt and pepper. Turn to coat in the oil and seasoning. Spread the cauliflower out on the baking tray. Roast the cauliflower for 25 mins.

  • 2.

    While the cauliflower roasts, tip the pearl barley into a medium-sized pan. Pour in 450ml boiling water and add a pinch of salt. Pop on a lid, bring back to the boil, and then turn the heat down and simmer the barley for 15-20 mins till tender.

  • 3.

    While the barley cooks, dice the tomatoes and pop them in a large, clean bowl. Peel and finely chop the onion. Add them into the bowl with the tomatoes. Stir in 1 tsp ground cumin. Finely grate in the zest from the lemon and squeeze in the juice from half the lemon. Set aside.

  • 4.

    Tear the kale leaves off their thick cores and shred them into bite-sized pieces. Add them to the baking tray with the cauliflower. Bake the veg for 5 mins till the cauliflower is a little charred and tender and the kale has picked up a little colour.

  • 5.

    Drain the barley, give it a shake in the colander to get rid of as much excess water as possible, then add the barley to the tomatoes and red onions.

  • 6.

    Slice the pomegranate in half on the equator. Hold one pomegranate half loosely in your hand, cut side down. Hold it over the bowl of veg. Whack it with a wooden spoon and the pomegranate seeds should fall out into the bowl. Repeat with the other half, and pull any seeds that don't shake free from the pomegranate.

  • 7.

    Take the cauliflower and kale out of the oven and add them to the bowl. Stir in ½ tbsp olive oil. Taste the salad and add a pinch more salt, pepper or cumin if you think it needs it. Divide the tabbouleh between 2 warm plates and serve.

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