The Back Yard Lemon Tree

Black barley is an ancient grain, unlike modern barley where the husk is removed the husk on black barley is kept intact. This makes it a nutritionally rich source of vitamins B and E, calcium, iron and potassium. It is also cholesterol free and a good source of fiber and selenium.

I recently cut out rice from my diet so I’ve been on the search for rice substitutes. Encouraged by a blurb online that black barley was similar to brown rice I bought a 2 kilo pack of it. Unfortunately, I found that black barley is not really a like for like replacement for brown rice. I’ve been off rice for about 6 months now and the reality is nothing compares to rice.

Black barley can stand on its own though, in its own chewy, nutty delicious way in grain bowls and salads. This works well as a side salad but the black barley makes it almost a complete meal. Add extra protein with some feta or goats cheese if you don’t feel it’s quite substantial enough on its own.

Note on Recipe –

This is a very loose adaptation of Karen Martini’s quinoa and roast cauliflower salad. You can leave out the pomegranates or the black barley and it still makes a delicious salad.

Roasted Cauliflower and Black Barley Salad with Pomegranate

• 1/2 cup of black barley (sub with farro, frekka, quinoa or pearl barley or leave out the grains)
• 1 and 1/2 cups of water
• 1 large cauliflower cut in small florets (approx 650g (1.3 lbs) of florets)
• olive oil
• 1 small pomegranate – seeded (about 1/2 cup of pomegranate seeds) *optional
• 1/3 cup hazlenuts (raw skin on) sub with pinenuts
• 2 sticks of celery, sliced thinly on the diagonal (optional)
• 1/4 cup of roughly shredded parsley
• 1/4 cup of shredded mint or Dill fronds
• salt and pepper

For the dressing

• 4 tablespoons of olive oil
• 1/2 tspn ground all spice
• 1/2 tspn cinnamon
• 2 tablespoons sherry vinegar (sub with 1/2 balsamic and red wine vinegar)
• 1 tablespoon of honey or pomegranate molasses
• 1/2 teaspoon each of salt and pepper (or to taste)

1. In a small saucepan with a well fitted lid simmer 1/2 a cup of black barley with 1 and 1/2 cups of water for about 50 minutes until water is all absorbed and black barley is tender. Place in a bowl and allow to cool.
2. To roast the cauliflower – Preheat oven to 200C (425F) Toss cauliflower florets with 2 tablespoons of olive oil and season with salt and black pepper. Spread cauliflower florets on a large tray. Roast for 20 minutes then turn cauliflower and cook for a further 5 to 10 minutes until cauliflower is just tender and edges are golden. Take care not to over cook cauliflower you do not want mushy cauliflower. Add to a bowl and allow to cool.
3. To roast hazlenuts – After you have roasted cauliflower turn oven down to 160C (325F). Roast hazlenuts for 5-7 minutes until hazlenuts smell fragrant. Cool and chop hazlenuts, the skin should naturally fall off.
4. To make dressing – whisk together all the ingredients for dressing and set aside.
5. To assemble salad – In a large bowl place cooled cauliflower and black barley. Add pomegranate seeds, herbs, celery. Dress with salad dressing and toss through. Taste for seasoning.
6. Just before serving add hazlenuts.