Curried Cauliflower Rye Grain Salad
This salad is so delicious and a perfect way to use the humble cauliflower.
Use whatever grain you like, at the café, we use boiled whole rye grain. Cooked spelt or pearl barley also work well – anything with a good, firm bite.
Servings: 4 people
Ingredients
- 1 medium head of cauliflower
- A glug of olive oil
- 1-2 teaspoons mild curry powder, to taste
- 1/2 bunch fresh flat-leaf parsley roughly chopped
- 1 bunch spring onions
- 75 g feta cheese
- A good handful of plump raisins
- 100-150 g cooked grains such as rye grain pearl barley or spelt
- Squeeze of fresh lemon juice
- A glug of good rapeseed or olive oil salt and freshly ground black pepper
Instructions
- Preheat the oven to 160°C (325°F) Gas 3.
- Cut the cauliflower into bite-sized florets. Put the florets in a bowl and toss together with the olive oil, curry powder and salt and pepper to taste. Spread out on a baking tray and roast in the preheated oven for about 10 minutes – the cauliflower should be more on the firm side than soft.
- Meanwhile, place the parsley in a large salad serving bowl. Remove the outer layer from the spring onions/scallions and finely slice both the green and white bits at an angle and add to the bowl. Lightly crumble the feta into the same bowl with your fingers and set aside.
- When the cauliflower is cooked, remove from the oven and allow to cool slightly. Add to the bowl along with the raisins and cooked grains. Stir, then add oil and a squeeze of lemon juice, if needed, then season to taste with salt and pepper and serve.
- It is delicious when eaten slightly warm, but also nice cold the next day too.
Notes
Note: If cooking rye grains from scratch, ideally soak them overnight before use – then they take 20 minutes to cook to al dente. If you don’t have time to soak them, then simply double the cooking time.
This recipe is taken from the cookbook ScandiKitchen Midsummer by Bronte Aurell. Published by Ryland, Peters and Small, photo by Pete Cassidy.
