Ingredients
Makes 3-4 portions
1 cauliflower, cut into florets
120g pearl barley
2 cloves garlic, unpeeled
60g watercress, washed
15g basil, washed
40g walnuts (or any other nuts of seeds, toasted)
30g grated Parmesan
30g good olive oil, plus more for roasting
Half a lemon
Recipe
1. Preheat the oven to 220c. On a baking sheet mix the cauliflower with a little olive oil, thyme, dried oregano and the whole garlic cloves. Roast until golden and tender
2. Meanwhile wash the pearl barley, cover generously with cold, salted water, boil over a medium heat until tender, then drain. You can leave it out to cool slightly or use it right away
3. Meanwhile make the pesto. Using a pestle and mortar or food processor blend up the walnuts, half the watercress, basil, olive oil, garlic squeezed from their skins, Parmesan, salt & a little lemon zest
4. Mix the barley and pesto together. Add the rest of the watercress with a little olive oil and a good squeeze of lemon juice. Spoon into bowls and top with the roast cauliflower and more Parmesan if you like
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