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This salad is ideal for a hot day. We ate it on holiday where it was served at our hotel.

The original recipe is from the Cafe Al Murheet at the Shangri-La Barr al Jissah Resort and Spa and used cooked Barley. I found that I didn’t have any cooked barley so I used cooked grains instead. http://www.merchant-gourmet.com/products/cereals-grains/mixed-grains/

I made this today as the temperatures in London were more like Oman. It was 34c here today!

For 2 large portions or 4 as a starter.


1 Cauliflower, broken into small bite sized florets.
1 Romaine lettuce
1 small bag of rocket salad (Arugala for the americans)
1 small pack of pomegranate seeds (or those from one pomegranate)
5 med Tomatoes
1/2 a pack of cooked mixed grains (but you could use cooked lentils or giant cous-cous or spelt wheat etc.)
1 tablespoon of Balsamic Vinegar

Method –
Blanch the cauliflower florets in rolling boiling water for 1-2 minutes or until the water comes back to a rolling boil.

Drain the cauliflower, cool by plunging into cold water and drain. Then roast under the grill for about 10 mins until hot and singed.

Chop the lettuce and put in a large bowl with the rocket leaves, pomegranate seeds, quartered tomatoes and half the pack of mixed grains (separated). Mix in the warm roasted cauliflower and a drizzle of balsamic vinegar. (You could also drizzle in some balsamic syrup).

The cauliflower should look like this when cooked.


Here’s the salad sadly without the Omani sunshine that accompanied it when served to us on holiday.