Ingredients
-
- 1 Cauliflower, cut through the stalk into 4x2cm thick slices
- 150g Pearly barley
- 1 Knorr Vegetable Cube
- 100g Cooked couscous
- 200g Canned chickpeas, drained and rinsed
- ⅔ cup Mint
- ⅔ cup Flat-leaf parsley
- 50g Pistachio, coarsely chopped
- 30g Dried cranberries, coarsely chopped
- ½ Small onion, thinly sliced
- 100ml Extra virgin olive oil
For the spicy dressing
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- Lemon juice
- 1 Small garlic, finely chopped
- Chili pepper, finely chopped
- Extra virgin olive oil
Directions
- Preheat oven to 200°C. Cut the cauliflower steaks and place on a greased oven tray. Drizzle some extra-virgin olive oil and season with salt, pepper and cumin seeds. Flip the steaks and repeat. Roast until golden brown for 12-15 minutes. Flip and roast again for another 8-10 minutes until tender.
- In a large saucepan, cook barley until tender. Add a Knorr Vegetable Cube mid-cook and mix until cube has dissolved. Drain and transfer to a mixing bowl to cool. Add in cooked couscous, chickpeas, onion, coarsely chopped pistachios, dried cranberries, fresh mint and parsley. Mix well and set aside.
- For the spicy dressing, roast coriander and cumin seeds in a frying pan on medium heat for 30seconds (until fragrant). Crush in a pestle and mortar. Combine garlic, lemon juice and chili pepper then add extra-virgin olive oil until dressing is formed. Use half with the barley mixture and drizzle the rest on the cauliflower steak (optional).
Original recipe prepared by Chef Sean Gravina
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