Barley is an underestimated grain that is actually an excellent source of complex carbohydrates, fibre, protein as well as potassium and magnesium. I had a jar sitting in the pantry and thought I would utilise it in this warm, grounding salad with roast organic broccoli, heirloom squash and parsnips. Topped off with crunchy, roasted sunflower seeds, chickpeas and a lemon tahini salad, it was a delicious and satisfying meal for dinner with plenty of leftovers for the following days’ lunches.
So, many of you share my love for cauliflower- in particular, roasted cauliflower. One of my most favourite flavours to roast my cauliflower in is with organic, unpasteurised miso paste. This meal is abundant with healthy probiotics for a healthy gut including kimchi, miso (more ideal if it hasn’t been heated too much like in this recipe however the flavour is still delicious) as well as probiotics thanks to the chickpeas, quinoa and cauliflower.