CAULIFLOWER STEAKS WITH GRAIN SALAD AND SPICED DRESSING

Prep time 15 mins Cooking time 45 mins plus cooling Serves 4

INGREDIENTS

150g black barley

100g cracked freekeh 400g canned chickpeas, drained and rinsed

⅔ cup (firmly packed) mint

⅔ cup (firmly packed) flat-leaf parsley

50g pepitas

50g pistachio nuts, coarsely chopped

30g dried goji berries

½ small Spanish onion, thinly sliced

1 cauliflower, cut through the stalk into 4 x 2cm-thick slices 130ml extra-virgin olive oil, plus extra for drizzling

1 tsp coriander seeds

1 tsp cumin seeds

Juice of 1 lemon, or to taste ½ preserved lemon, rind only, rinsed and diced

1 small garlic clove, finely chopped

METHOD

Cook barley in a large saucepan of boiling water until tender, adding freekeh in the last 20 minutes of cooking, 40-45 mins. Drain and transfer to a bowl to cool, then add chickpeas, herbs, pepitas, pistachio nuts, goji berries and onion. Meanwhile, preheat oven to 200°C. Place cauliflower slices on a baking tray lined with baking paper, drizzle with oil, season, then turn and repeat. Roast until golden brown, 12-15 mins, turn and roast until tender, 8-10 mins.

Dry-roast coriander and cumin seeds in a small saucepan over medium-high heat until fragrant, 30 seconds, then crush and combine in a bowl with extra-virgin olive oil, lemon juice, preserved lemon and garlic, and season to taste. Add to barley mixture, season, toss to combine and serve with cauliflower steaks.