Tikka roasted cauliflower and barley salad (serves 4) 400 cals (with dressing)

250g Pearl barley
1 large cauliflower
1 level tbsp tikka curry paste
60g flaked almonds
60g dried cherries (or cranberries)
100g pomegranate seeds
2 tsp nigella (black onion) seeds
Chopped parlsey

Yoghurt and tahini dressing
1 garlic clove, chopped
1/2 inch ginger, peeled and chopped
200g soya (or low fat) yoghurt
1 heaped tbsp tahini
1 lime, juiced
2 tbsp extra virgin olive oil (best quality)
1 tsp turmeric


1. Preheat the oven to 200C
2. Cook the barley in boiling water until tender (about 30-40 minutes) then drain and rinse under cold water
3. In a large roasting tin, break the cauliflower into bite sized pieces and add the curry paste, rubbing in well so all the cauliflower is covered
4. Place the tin in the oven and cook until tender (about 20 mins)
5. Whilst the cauliflower is cooking make the dressing by adding all the ingredients to the bender and slowly bending until smooth. It should be the consistency of double cream so loosen with a little water if too thick.
6. Take out the cauliflower and allow to cool.
7. In a large bowl combine the barley, cauliflower, almonds, cherries and pomegranate
8. Drizzle a little of the dressing over the salad and sprinkle with onion seeds


Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition