Our good friend Kobi Ruzicka came up with this a few years back. We didn’t put it on the menu for a while and then a few months ago, we found his notes and, well, it was a bit like discovering your favourite toy that you thought you’d lost.
This salad is so delicious. A perfect way to use this season trendy veg: The humble cauliflower.
Use whatever grain you like – at the café, we use boiled whole rye grain (we sell this in the café shop, so pop by). In the picture here, I used pearl barley. Cooked spelt works well, too.
Cooking grain for use in salad:
Rye grain need to be soaked overnight before use – then they take 20 minutes to cook al dente. If not pre-soaked, double cooking time. Pearl Barley takes about 35 minutes.
PLEASE NOTE our webshop is now closed, no new orders will be accepted until the 25th of Dec when we re-open. If you have already placed your order don't worry - we will ship it as soon as possible. Our central London cafe & shop is open and fully stocked until 6pm Dec. 23rd - our lovely team is there to help.