Cauliflower, pearl barley and salsa verde salad

Serves 2-4

Ingredients:

• 1 head of cauliflower, cut vertically into steaks (about an inch thick)
• 4 shallots, halved and peeled
• 300g cooked pearl barley

For the salsa verde:

• A handful of parsley
• A handful of mint
• A handful of coriander
• 3 tbsp capers
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp Malden salt
• Pinch of cracked black pepper

Method:

1. Preheat your oven to 200 degrees celsius.
2. Drizzle some oil over your cauliflower steaks and shallots on a baking tray and season before roasting in the oven for 35-40 minutes.
3. Meanwhile, make your salsa verde by finely chopping all your herbs, capers and garlic on a board, mixing them altogether as you go. Transfer to a small dish and add your oil, salt and pepper. Mix together until combined.
4. When your cauliflower is slightly charred and shallots nice and caramelised, take them out of the oven. Mix half the salsa verde through the pearl barley.
5. Layer your dish by adding a base of pearl barley, topping with the cauliflower and shallots, and then finishing by spooning over the rest of your salsa verde. Serves two for a delicious warm winter salad for lunch or side dish for four.