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
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.