Pearl Barley with Cauliflower and Cavolo Nero Pesto
This is a supper easy recipe that is full of flavour. It keeps well in the fridge for a few days and is brilliant for packing in a box for lunch as it can be easily heated in a microwave but is equally tasty as a cold salad.
I always soak barley for 12-24 hours before cooking, this helps to break down the phytic acid which blocks nutrient absorption, by soaking you make the barley much easier to digest and nutrients to be assimilated by the body.
If you’re not a fan of raw garlic in pesto then try roasting it beforehand. Slice the top of a whole bulb, drizzle with a little olive oil and roast in the oven for 10-15 mins or so. You can keep this in a box in the fridge for a few days and use it wherever you would use garlic.
If you want to make the pesto vegan swap the parmesan for nutritional yeast. If you're unfamiliar with nutritional yeast it's a health food staple rich in protein, fibre, all essential amino acids and vitamins and minerals. It adds a cheesy nutty tatse to pasta, rice and salads. The Marigold brand is available from most supermarkets.
Recipe
Makes 3-4 portions
1 medium/large cauliflower, cut into small florets
Few sprigs thyme
140g pearl barley
2 tbsp toasted hazelnuts
2 clove garlic
200g cavolo nero, leaves pulled from stalk and roughly torn
50g parmesan, plus more to finish
2 tbsp extra virgin olive oil, plus more for roasting
1 lemon
Salt & pepper
Method
Preheat the oven to 210C (195C fan). Place the cauliflower on a tray with the thyme, salt and pepper and a good drizzle of oil. Roast for 15-18 mins until just tender. You could add the bulb of garlic too and even the hazelnuts, with they don’t burn they only need about 5 minutes.
Simmer the pearl barley until tender (around 20 mins) in a large pan of salted water and drain
Bring a large pan of salted water to a rolling boil. Add the cavolo nero, cook for around 3 mins until just tender and drain
In a food processor place two thirds of the cavolo nero, the garlic, a little lemon zest, olive oil, hazelnuts and Parmesan. Blend until a smoothish pesto consistency is reached
Mix everything together, add a little lemon juice, salt and pepper to taste. You can sprinkle with extra hazelnuts and grated parmesan if you like.
