Ingredients

Charred cauliflower
½ cauliflower, cut into 12 wedges retaining part of the root to hold it together
5g cumin seeds
5g coriander seeds
10g agave syrup
5g sea salt flakes
30ml vegetable/rapeseed oil
2g dried chilli flakes
5g garlic, crushed

Pearl barley
120g pearl barley
400ml vegetable stock
2g/pinch sea salt

Pickled shallot
1 banana shallot, sliced thinly in rings
200ml white wine vinegar
140g caster sugar
1 teaspoon of mustard seeds
1 teaspoon of coriander seeds

Lemon dressing
10g caster sugar
15ml light olive oil
5ml fresh lemon juice
5ml white wine vinegar
5g Dijon mustard
20ml vegetable/rapeseed oil

Vegan yoghurt aioli
100ml vegan mayo
100ml dairy free yoghurt
2g garlic finely chopped
10ml fresh lemon juice

Garnishes
36g golden raisins
30g toasted pistachios
60ml pomegranate molasses
60g preserved lemon
12g mint leaves, coarsely chopped
12g flat parsley leaves, picked
2 heads red chicory, leaves picked
12g sea salt flakes
6g black pepper, freshly ground
40g mixed baby leaves
1 pomegranate

Method

Charred cauliflower
Toast coriander and cumin seeds in a dry pan and fragrant
Remove and grind
Chop garlic
Prep cauliflower, char with light olive oil in a hot pan on cut sides, marinade in all ingredients except salt for at least 3 hours.

Pearl barley
Wash barley in cold water
In a pan add barley and stock and bring boil
Reduce heat and turn down low and simmer until the barley is softened but has a slight bite.
Remove from heat and gently fork through and allow to cool

Pickled shallots
Heat all pickle ingredients in a pan
Finely slice rings of shallot
When pickling juice is simmering strain and pour hot over the shallots and set aside at room temperature to pickle. Once cool refrigerate until required.

Lemon dressing
In a mixing bowl whisk together dijon mustard, honey and lemon juice
Mix the two oils together and slowly add to the mustard mixture whilst continuously whisking
Whisk the white wine vinegar in at the end
Season to taste

Vegan yoghurt aioli
Blend mayo, yoghurt, garlic and lemon juice
Refrigerate until required.

DISH BUILD
Season the cauliflower with salt and roast for approximately 10 minutes in a hot (170◦C) oven, or until cauliflower is tender but has a slight bite.
Remove the seeds from the pomegranate and reserve.
Mix the leaves, herbs, preserved lemon, drained pickled shallot, seasoning and dressing in a bowl.
Serve into 6 salad plates.
Place hot cauliflower wedges and barley on salad.
Dress cauli with vegan yoghurt aioli and pomegranate molasses.
Finish with pomegranate seeds, golden raisins and toasted pistachio.

Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
https://thesra.org/members/the-viking-and-the-elephant-pubs