Barley, Apple and Roasted Cauliflower Salad

Recipe and photo kindly supplied by GAS Eatery & Supplies, Serves 2


200g Mount Zero Pearl Barley
3 carrots, sliced on an angle
1/2 a cauliflower, cut into florets
2 apples, sliced thinly
1/2 cup sultanas
1/2 cup roughly chopped dill
2 cups chopped rocket
150g goats curd
Pink Lake Salt/pepper
Mustard and honey dressing


Cook barley in 6 cups of boiling water for 30 minutes.
Drain and rinse under cold water.
Roast carrots and cauliflower on separate trays.
Add all ingredients together, except goats curd and dressing. Place on a large ceramic platter, dollop goats curd all over and drizzle with honey and mustard dressing.

Photo by Brent Parker-Jones. Styling by Leesa O’Reilly.
Nikki Maskiell is head chef and co-owner of Gas Eatery & Supplies in South Melbourne. Here, she has shared five of her best recipes that use Barley, proving how versatile – and delicious! – this grain can be.

Recipe Ingredients from the Mount Zero Range