This is another of our go to recipes when we want an easy, economial, healthy and bread free lunch. The recipe calls for the zest and juice of 2 lemons which gives it a really big, tangy, hit of lemon. I like it that way, but you might want to start with half the amount and add more to taste!
Serves 2 adults and 2 kids for a light lunch so long as you get a decent sized cauliflower…
1 Cauliflower, broken into small florets
1 Onion, chopped
2 tsp Ground cumin
2 tsp Ground coriander
1/2 tsp Turmeric
Chilli flakes, a good pinch
2 tbsp Groundnut or olive oil
200g Pearled barley or spelt
2 Lemons, zest and juice
2 good handfuls of herbs (either one or a mixture of parsley, coriander and mint)
Natural yoghurt to serve
1. Heat the oven to 200’c. Put the cauliflower and onion in an ovenproof dish or tin. Add the spices and 2 tbsp oil and toss together. Roast for 20-25 minutes until tender.
2. Boil the barley in salted water until tender then drain well and put in a large bowl. Tip in the hot cauliflower and the lemon juice and zest and toss together. Serve with some natural yoghurt on the side.