with spiced grain salad
1 cauliflower, cut through the stalk into 4x2cm thick slices
150g pearly barley
Knorr Vegetable Cube
100g cooked couscous
200g canned chickpeas, drained and rinsed
⅔ cup mint
⅔ cup flat-leaf parsley
50g pistachio, coarsely chopped
30g dried cranberries, coarsely chopped
½ small onion, thinly sliced
100ml extra-virgin olive oil, extra for drizzling
For the spicy dressing
1tsp coriander seeds
1tsp cumin seeds
1 small garlic, finely chopped
Chilli pepper, finely chopped
Extra-virgin olive oil
Preheat oven to 200°C. Cut the cauliflower steaks and place on a greased oven tray. Drizzle some extra-virgin olive oil and season with salt, pepper and cumin seeds. Flip the steaks and repeat. Roast until golden brown for 12-15 minutes. Flip and roast again for another 8-10 minutes until tender.
In a large saucepan, cook barley until tender. Add a Knorr Vegetable Cube mid-cook and mix until cube has dissolved. Drain and transfer to a mixing bowl to cool. Add in cooked couscous, chickpeas, onion, coarsely chopped pistachios, dried cranberries, fresh mint and parsley. Mix well and set aside.
For the spicy dressing, roast coriander and cumin seeds in a frying pan on medium heat for 30seconds (until fragrant). Crush in a pestle and mortar. Combine garlic, lemon juice and chilli pepper then add extra-virgin olive oil until dressing is formed. Use half with the barley mixture and drizzle the rest on the cauliflower steaks (optional).
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.