Impress the lunchtime crowds with fragrant spices and bejewelled pomegranate seeds Suitable for Vegans Difficulty Easy Serves 6-8 as a side dish or 4 as a main Prep time 20 minutes Cook time 1 hour Nutritional values as main or side:

Ingredients

• 200g pearl barley *
• 200g bulgur wheat *
• 75ml olive oil
• 1 tbsp coriander seeds *
• 1 tbsp cumin seeds *
• 2 cauliflowers, plain and romanesco
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil
• 50g walnuts *
• 1 tbsp chilli flakes *
• 50g pomegranate seeds
• 25g parsley, chopped

* Available at Holland & Barrett

Method

Step 1. In a large saucepan, add the pearl barley, a little salt and top up with cold water, bring to the boil and cook for 50 minutes to 1 hour. The barley is done when it has tripled in volume and is soft yet chewy. Step 2. Repeat the process with the bulgur wheat when you have 15-20 minutes left on the barley. Step 3. Meanwhile, preheat the oven to 200ºC/180ºC fan/gas mark 6. Heat the olive oil in a small pan with the coriander seeds and cumin seeds. Trim the cauliflowers into medium-sized florets and place on a baking tray. Once the oil is hot and the spices begin to sizzle, carefully drizzle the oil and spices over the cauliflower. Add a little seasoning and then roast for 25-30 minutes or until cooked through and lightly golden. Step 4. Once the grains and cauliflower are cooked, combine in a bowl with the lemon juice and extra virgin olive oil. Break up the nuts and add in the chilli flakes, pomegranate seeds and chopped parsley. Pile on to a large plate and serve immediately. Liked this? Then you'll LOVE our Chipotle Black Bean and Quinoa Chilli recipe Shop Food & Drink