Roast cauliflower, kale and barley bowl with crunchy spiced chick peas

A hearty salad packed with grains, chick peas and dark, leafy greens. It keeps well for a couple of days

Low in saturated fat


Serves: 4


100g pearl barley

1 essential Waitrose cauliflower, cored and cut into small florets

3 tbsp olive oil

3 tsp cumin seeds

400g can chick peas, drained and rinsed

2 tbsp herby zaatar

200g essential Waitrose low fat natural yogurt

2 essential Waitrose lemons, zest of 1 and juice of both

½ x 25g pack basil, leaves shredded

100g kale, tough stems discarded, leaves shredded

110g pomegranate seeds (optional)


1. Preheat the oven to 200˚C, gas mark 6. Cook the pearl barley for 45-50 minutes, until tender; drain and rinse under cold water.

2. Meanwhile, toss the cauliflower florets with 1 tbsp olive oil and 2 tsp cumin seeds. Season, scatter on a foil-lined baking sheet and roast for 20 minutes, until golden; set aside.

3. Turn the oven up to 250˚C, gas mark 9. Crush the remaining cumin seeds, then toss with the chick peas, zaatar and 1 tbsp oil. Season, scatter on a foil-lined baking tray and roast for 10 minutes.

4. Mix together the yogurt, lemon zest and juice, basil and remaining 1 tbsp oil. Add the kale, massaging it briefly with the dressing. Toss in the barley and cauliflower, pile into bowls and top with the crispy chick peas, and pomegranate seeds, if using.