Pearl barley salad of roast cauliflower w/ watercress pesto

Warm salad of pearl barley & roast cauliflower with watercress pesto 💚 Recipe Makes 3-4 portions 1 cauliflower, cut into florets 120g pearl barley 2 cloves garlic, unpeeled 60g watercress, washed 15g basil, washed 40g walnuts (or any other nuts of seeds, toasted) 30g grated Parmesan 30g good olive oil, plus more for roasting Half a lemon 1. Preheat the oven to 220c. On a baking sheet mix the cauliflower with a little olive oil, thyme, dried oregano and the whole garlic cloves. Roast until golden and tender 2. Meanwhile wash the pearl barley, cover generously with cold, salted water, boil over a medium heat until tender, then drain. You can leave it out to cool slightly or use it right away 3. Meanwhile make the pesto. Using a pestle and mortar or food processor blend up the walnuts, half the watercress, basil, olive oil, garlic squeezed from their skins, Parmesan, salt & a little lemon zest 4. Mix the barley and pesto together. Add the rest of the watercress with a little olive oil and a good squeeze of lemon juice. Spoon into bowls and top with the roast cauliflower and more Parmesan if you like

Great

% Daily Values based on a 2,000 calorie diet