Cauliflower and cranberry salad

Michael Rantissi's cauliflower and cranberry salad.
Michael Rantissi's cauliflower and cranberry salad.  Photo: Edwina Pickles
Difficulty
Easy
Dietary
Vegetarian

This festive salad is one of the signature dishes of Sydney's Kepos Street Kitchen, says creator Michael Rantissi. We reckon he's on to a good thing.

Ingredients

200g pearl barley

½ cauliflower, cut into small florets

1 pomegranate, seeds removed

75g dried cranberries

60g chopped walnuts, toasted

75g chopped pistachios

1 bunch flat-leaf parsley, leaves chopped

4 mint sprigs, leaves chopped

60ml olive oil

60ml white balsamic or white wine vinegar

2 tbsp pomegranate molasses

salt and pepper to taste

Method

1. 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 40 minutes or until tender, then drain and refresh in cold water.

2. Blanch the cauliflower in boiling salted water for one minute, then drain and refresh in cold water.

3. In a large bowl, combine the pearl barley, cauliflower, pomegranate seeds, cranberries, nuts and herbs.

4. Whisk the oil, vinegar and pomegranate molasses together in a small bowl, season to taste with salt and pepper, and pour dressing over the cauliflower salad. Stir gently to combine, then serve.