Pork and apple rissoles
25 mins
¾ cup pearl barley
2 cups cauliflower florets
2 tsp olive oil
1 tsp garlic powder
1 red onion, finely diced
1 cup mixed cherry tomatoes, halved
1 Lebanese cucumber, diced
1 cup baby spinach
½ cup parsley, chopped
½ cup mint, chopped
1 lemon, juiced
1 tbsp olive oil, extra
You can swap:
Step 1
Pre-heat oven to 180oC. Line a baking tray with baking paper.
Step 2
Cook barley in a large pot of boiling water for 20 minutes or until tender.
Step 3
Rinse barley under running water and drain.
Step 4
Meanwhile, toss the cauliflower in olive oil and garlic powder and spread on the baking tray. Roast for 10-15 minutes or until tender and golden. Cool.
Step 5
In a large bowl, place the barley, cauliflower, red onion, tomatoes, cucumber, baby spinach, parsley and mint. Drizzle with the lemon juice and extra olive oil and toss to combine.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
Cancer Council NSW acknowledges the traditional custodians of the land on which we live and work. We pay our respects to the elders past and present and extend that respect to all other Aboriginal and Torres Strait Islander peoples.
Aboriginal Respect Symbol designed by Marcus Lee Design for Cancer Council NSW.
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
We will send this recipe to your inbox. Read our privacy collection statement first.