CAULIFLOWER AND CRANBERRY SALAD

MICHAEL RANTISSI SERVES 4

Vegetables are front and centre in Israeli cuisine, and colourful, flavourful, multitextured salads are an indispensable part of life. Chef Michael Rantissi shared his secrets of making pomegranate molasses from scratch, carefully juicing a huge box of ripe pomegranates and cooking them gently for many hours with lemon juice and sugar. The taste of homemade molasses is magnificent – sweet, sour and beguiling. Michael uses his dressing for this very easy combination of tastes – the pearl barley mixed with florets of cauliflower, the nuts, fresh herbs and finally that sensational dressing. The result is like a refreshing swim in the surf… everything comes alive and you feel great!

100 g pearl barley

½ cauliflower, broken into very small florets 1 pomegranate, seeds removed

75 g dried cranberries

60 g chopped walnuts

75 g pistachios, chopped

1 bunch flat-leaf (Italian) parsley, leaves chopped 4 mint sprigs, leaves chopped

¼ cup olive oil

¼ cup white balsamic or white wine vinegar 2 tbsp pomegranate molasses (see below)

Place the pearl barley in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 25-30 minutes, until tender, then drain and refresh.

In a large bowl, combine the pearl barley, cauliflower, pomegranate seeds, cranberries, nuts and herbs. Whisk the oil, vinegar and pomegranate molasses, then season to taste and pour over the cauliflower salad. Stir gently to combine, then serve.