Denise says:

  • The cauliflower cooked with turmeric gives the most amazing aromatic flavour and colour.
  • If you are not a great fan of barley, substitute with cous cous, quinoa, pasta or freekeh.  Straightforward to make, it makes a tasty salad with all the flavours of the Med!
  • Preparation Time:  20 minutes
  • Cooking Time: 40 minutes
  • Serves: 4 People


  • 1 cauliflower, broken into 1 inch pieces
  • 2 teaspoons turmeric
  • 1 teaspoon smoked paprika
  • 1 red onion, thinly sliced
  • 150g pearl barley
  • 300ml vegetable stock
  • 1/2 lemon, juice only
  • 3 tablespoons of flat-leaf parsley or basil, finely chopped, plus extra to garnish
  • 4 Medjool dates, stoned and finely chopped
  • 70g green olives – pitted preferably with herbs and garlic
  • 100g tomatoes - roughly chopped
  • 3 tablespoons of olive oil
  • salt
  • black pepper


  1. Preheat the oven to 200°C/gas mark 6
  2.  Toss with the cauliflower, 1 tbsp of the olive oil, turmeric, smoked paprika and a generous amount of salt and pepper. Add the onion and mix again
  3. Spread the cauliflower and onion out on a large baking tray and roast for 25–30 minutes, turning occasionally, until golden and slightly crispy around the edges
  4. Meanwhile cook the pearl barley in simmering vegetable stock for around 20 minutes or until soft. When ready, drain and set aside
  5. When the cauliflower is cooked add the barley, lemon juice, parsley, dates, tomatoes and olives to the roasting tray and mix well to combine. Drizzle over the remaining olive oil and mix well
  6. To serve, divide the barley salad between bowls and garnish with the extra chopped parsley. Serve immediately, or chill and eat cold – ideal for Shabbat lunch too!