Roasted Cauliflower With Barley And Figs | Donna Hay
This delicious roasted cauliflower with barley and figs is spiced to perfection and ready to pair with any main meal.
Ingredients
- 1 cup (200g) pearl barley
- ⅓ cup (80ml) extra virgin olive oil
- 4 x 200g baby cauliflowers, halved
- 1 tablespoon lemon juice
- sea salt and cracked black pepper
- ¼ cup (50g) pepitas (pumpkin seeds)
- ¼ cup (20g) natural flaked almonds
- 4 figs, halved
- 2 cups mache lettuce leaves
- freshly grated nutmeg, to serve
- 2 tablespoons tahini
- ½ cup (125ml) buttermilk
- 2 teaspoons lemon juice
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