Cuisine: Salad
Serves 4
  • 2 teaspoons coconut oil
  • 1 onion, finely chopped
  • 1 small fennel bulb, roughly chopped
  • 2 red peppers, de-seeded and sliced
  • 2 cloves of garlic, crushed
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 medium head of cauliflower, cut into florets and pulsed in a food processor until it resembles grains of rice
  • 500ml vegetable stock
  • A pinch of Saffron
  • 200g broad beans
  • The juice of half a lemon
  • A handful of flat-leaf parsley, roughly chopped
  1. Tip the pearl barley into a sieve and rinse well under cold water to remove the excess starch.
  2. Pour into a pan and cover completely with cold water.
  3. Bring to a boil, cover and simmer over a low/ medium heat for 40-50 minutes, until tender but still with a slight bite.
  4. Drain and run under cold water until cool.
  5. Set aside in a large salad bowl.
  6. Combine the remaining ingredients with the pearl barley – drizzling over the oil and lemon juice just before serving.
Recipe by EPJHealth at