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
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