Roast cauliflower and pearl barley salad with hazelnuts and pomegranates, pink lamb
Here's a lovely salad of roasted cauliflower and pearl barley with a tahini sauce (sesame and lemon purée) sprinkled with condiments, fresh herbs and pomegranates, not forgetting the tasty lamb steak.
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Ingredients
Portions:
4
150 g
lamb steak
70 g
pearl barley
100 g
cauliflower florets
30 g
green peas
30 g
pomegranate seeds
20 g
hazelnuts, toasted and chopped
1 tbsp
casa olive oil
Tahini Sauce:
2 tbsp
tahini
1 clove
garlic, minced
2 tbsp
lemon juice
1 pinch
sea salt
0.5 tsp
ground cumin
2 tbsp
ice water
For Garnish:
1 tbsp
fresh chives, chopped
1 tbsp
fresh mint, chopped
1 tbsp
flat-leaf parsley, chopped
0.5 tsp
paprika fort moulu
salt
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (390°F). Arrange 100 g of cauliflower florets on a baking sheet, drizzle with 1 tbsp casa olive oil, sprinkle with salt and paprika fort moulu, and roast for 15 minutes.
- Meanwhile, cook 70 g of pearl barley according to package instructions. In the last 5 minutes of cooking, add 30 g of green peas to the saucepan. Drain and set aside.
- Prepare the tahini sauce by combining 2 tbsp tahini, 1 minced garlic clove, 2 tbsp lemon juice, 1 pinch sea salt, 0.5 tsp ground cumin, and 2 tbsp ice water in a bowl. Mix until smooth.
- Season 150 g of lamb steak with salt and ground white pepper. Heat a pan over medium-high heat and sear the steak for 3-4 minutes on each side for medium-rare. Let rest for a few minutes before slicing.
- In a bowl, combine the roasted cauliflower, cooked barley and peas, 30 g pomegranate seeds, and 20 g toasted hazelnuts. Drizzle with the tahini sauce and toss gently.
- Plate the salad, top with sliced lamb, and garnish with 1 tbsp each of fresh chives, mint, and parsley. Serve immediately.