Cauliflower with Barley & Olives

• hidangan: Makes 4 portions

Bahan-bahan

Recipe

Medium/large head cauliflower

220g pearl barley

A good handful washed radicchio leaves

2 tbsp pitted olives, halved lengthways

1 tbsp capers

Salt and pepper

Olive oil or butter

For the salsa verde:

15g picked tarragon leaves, washed

15g picked parsley leaves, washed

2 tbsp white wine vinegar

1 heaped tsp Dijon mustard

4 tbsp olive oil

1 tbsp capers, drained

1 clove garlic

Salt

Arahan

Rinse the barley, place in a large pot well covered with cold, salted water (1:3 ratio). Simmer until tender, then drain - approx 25mins

Meanwhile make the salsa verde - blend all ingredients until smoothish in a food processor or using a pestle and mortar. Stir two thirds of it into the barley and season to taste

Cut any leaves from the cauliflower, finely slice and set aside. Cut the cauliflower from top to bottom at 1cm intervals - try to keep the slices in tact as much as possible but don’t worry if they break into smaller pieces

Place a wide, heavy-bottomed frying pan over a medium heat with a little oil. Add the cauliflower to the pan in a single layer - you may well need to do this in two pans or batches

When the cauliflower is golden on the underside turn it, season generously and add more oil as needed. Cook until the cauliflower is just tender - turn down the heat a little lower if it caramelises too quickly. Remove from the pan and wipe it with a cloth if there is any debris left inside

Add the sliced cauliflower leaves, capers and olives to the pan with a little more oil and stir until warmed through

Spoon the barley into serving plates, top with the cauliflower, the olives mixture and drizzle over the remaining salsa verde