Turmeric Cauliflower Barley and Pomegranate Salad

Preheat the oven at 350 degrees F (180 degrees C).

Boil the Barley (1/2 cup) according to package instructions. Drain it and dress it with Extra-Virgin Olive Oil (2 Tbsp) . Set aside.

Wash the Cauliflower (1 head) , and cut out the florets, coat them in Ground Turmeric (1 Tbsp) , Extra-Virgin Olive Oil (2 Tbsp) , and Salt and Pepper (to taste) . Bake for about 20 minutes.

Combine the roasted cauliflower and barley into a large serving dish. Crack a few Walnuts (4) and deseed one Pomegranate (1) . Add them to the barley and cauliflower together with some Feta Cheese (1/2 cup) .