Kale, Roasted Cauliflower & Barley Salad

Here is a recipe I made in my new 'Funky Salads Class' and it went down a treat. A great way to use your fresh kale (which I have in spades at the moment in my garden).
Kale is a super boosting vegetable packed with Magnesium, B6, Iron and B3 for energy, mood and stress support. Calms the nerves and soothes our aches. Lots of dietary fibre to keep you regular, Vitamin E for the skin and Calcium for strong bones and heart health.
Tip - if you are on thyroid medication lightly steam the kale for 2 minutes and plunge into a bowl of ice to keep it crunchy.




Kale, Roasted Cauliflower & Barley Salad
Ingredients:
200g Barley
½ cauliflower
½ tsp turmeric
½ tsp Curry Powder
½ tsp mustard seeds
½ tsp cumin seeds
Olive oil
Sea Salt
150g Kale
½ cup Apple Cider Vinegar
1 lemon Juiced
1 medium Onion
Rice or Soya Flour
½ Red Pepper or Tomato
1 tablespoon roasted pumpkin seeds
2 tblsp tamari/braggs amino/soya sauce

What to do-
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 roast until crisp and browned. Remember to shake off any excess flour before frying.
De-seed the red pepper or tomato 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.


By the way Barley grain is indigenous to Ireland which means our digestive systems are more tolerant to it so try to use in more in your diet. Very beneficial for kidney, bladder and heart health.

Happy health, Tara

Tara Canning NT,NCCCB,mNTOI
Nutritionist|Masterchef

Certified Functional Medicine Practitioner

Galway|Oranmore
www.taracanning.ie
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