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Try this warm grains salad, proposing carrots, cauliflower, and inexperienced beans. It makes use of the complete veggies – stalks and all – that are just as scrumptious
Ingredients
1 cauliflower, cut into florets, leaves cut into small pieces and stalks trimmed and cut into chunks
400g bunch new season carrots with tops, peeled and tops trimmed and reserved for the dressing (see below)
2 tsp cumin seeds
2 tsp honey
3 tbsp rapeseed oil or olive oil
200g spelled or pearl barley
100g green beans, trimmed
carrot tops, see above
2 handfuls parsley leaves
1 handful mint leaves
1 tbsp capers
1 tbsp Dijon mustard
100ml rapeseed oil or olive oil
1 tbsp cider or malt vinegar
Tip
Serve as a side
The roast vegetables and dressing make an excellent spring side dish and sauce as part of a weekend roast or served at a barbecue.
Method
Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil, and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables, and roast for 30 mins, turning them occasionally until caramelized.
While the veg is roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.
To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.
Ingredients
1 cauliflower, cut into florets, leaves cut into small pieces and stalks trimmed and cut into chunks
400g bunch new season carrots with tops, peeled and tops trimmed and reserved for the dressing (see below)
2 tsp cumin seeds
2 tsp honey
3 tbsp rapeseed oil or olive oil
200g spelled or pearl barley
100g green beans, trimmed
carrot tops, see above
2 handfuls parsley leaves
1 handful mint leaves
1 tbsp capers
1 tbsp Dijon mustard
100ml rapeseed oil or olive oil
1 tbsp cider or malt vinegar
Tip
Serve as a side
The roast vegetables and dressing make an excellent spring side dish and sauce as part of a weekend roast or served at a barbecue.
Method
Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil, and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables, and roast for 30 mins, turning them occasionally until caramelized.
While the veg is roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.
To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.
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