200g organic barley
½ a cauliflower
½ teaspoon turmeric
½ teaspoon curry powder
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
cold pressed oil; rape seed, olive, or sunflower
150g bunch kale
apple cider vinegar
1 medium onion
brown rice flour
½ a red pepper
1 tablespoon of toasted sunflower seeds
2 tablespoons of soya sauce; tamari or shoyu
Tear the kale from the stem, into bite size pieces. Discard the stem. Place in a large bowl and add 1 tablespoon of apple cider vinegar and a squeeze of lemon juice and toss well. Allow to marinate for 30 minutes or longer.
Wash the barley well and place in pot along with 300mls of water. Add a pinch of salt. Bring to a boil, lower the heat, place a lid on top and simmer for 30 minutes. Rinse in cold water and drain well.
Heat the oven to Gas 7 / 220C.
Cut the cauliflower into bite size florets. Place in an oven proof dish. Add the turmeric, cumin seeds, black mustard seeds, curry powder, a pinch of salt and a tablespoon of cold pressed oil. Toss well. Place in a preheated oven on the top shelf and roast for 20 minutes until the cauliflower is tender, but not mushy. Set aside to cool.
Peel and cut the onion in half. Slice into half moon slices. Toss in brown rice flour, shallow fry in a pan or deep fry, until crisp and browned. Remember to shake off any excess flour before frying.
De-seed the red pepper and chop into bite size pieces.
Add the prepared cauliflower, cooked barley, red pepper, toasted sunflower seeds to the bowl with the marinating kale. Toss well.
Season with 2 tablespoons of soya sauce. Add the fried onion, and toss into the salad. Serve