Curried Cauliflower & Rye Berry Salad
Curried Cauliflower & Rye Berry Salad

Curried Cauliflower & Rye Berry Salad

Take things to the next level with this curried cauliflower and rye berry salad, which blends tender cauliflower and hearty rye berries with a delightful curry touch. You can use whatever grain you like, cooked spelt or pearl barley work well – anything with a good, firm bite.

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4 as a side dish
Total Time
25 Minutes
1 medium head of cauliflower
Glug of olive oil
1-2 tsp of mild curry powder, to taste
½ bunch of fresh flat-leaf parsley, roughly chopped
1 bunch of spring onions
75g of feta cheese
A good handful of plump raisins
100-150 g of cooked grains such as rye grain, pearl barley or spelt
1 squeeze of fresh lemon juice
1 glug of good rapeseed or olive oil
Salt & freshly ground black pepper
Step 1

Preheat the oven to 160°C/ Gas 3.

Step 2

Cut the cauliflower into bite-sized florets. Put the florets in a bowl and toss together with the olive oil, curry powder and salt and pepper to taste. Spread out on a baking tray and roast in the preheated oven for about 10 minutes – the cauliflower should be more on the firm side than soft.

Step 3

Meanwhile, place the parsley in a large salad serving bowl. Remove the outer layer from the spring onions and finely slice both the green and white bits at an angle and add to the bowl. Lightly crumble the feta into the same bowl with your fingers and set aside.

Step 4

When the cauliflower is cooked, remove from the oven and allow to cool slightly. Add to the bowl along with the raisins and cooked grains. Stir, then add oil and a squeeze of lemon juice, if needed, then season to taste with salt and pepper and serve. It is delicious when eaten slightly warm, but also nice cold the next day too.

Note: If cooking rye grains from scratch, ideally soak them overnight before use – then they take 20 minutes to cook to al dente. If you don’t have time to soak them, then simply double the cooking time. Pearl barley and spelt take about 30-35 minutes to cook.

Recipe courtesy of ScandiKitchen: Midsommar by Brontë Aurell, published published by Ryland Peters & Small (£18.99) Photography by Peter Cassidy © Ryland Peters & Small

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