Roast Cauliflower & Barley Salad

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From our weekday newspaper the West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (495.2 g)
  • Calories 563.8
  • Total Fat - 19.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 82.1 mg
  • Sodium - 506.7 mg
  • Total Carbohydrate - 62.2 g
  • Dietary Fiber - 7.8 g
  • Sugars - 23.1 g
  • Protein - 38.7 g
  • Calcium - 461.8 mg
  • Iron - 4.8 mg
  • Vitamin C - 119.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200°C and line a tray with baking paper.

Step 2

Place barley into a medium saucepan and fill 2/3 way with water and bring to the boil, then cover and simmer for 35 minutes or until tender and then drain and set aside to cool.

Step 3

Place cauliflower and onion on the baking tray, spray with a little oil, sprinkle with half of the cumin and cracked pepper and roast for 20 minutes, until golden brown.

Step 4

In a small bowl, combine yoghurt and the remaining cumin.

Step 5

Combine barley, cauliflower, onion, lentils, currants, parsley, baby spinach, vinegar and almonds onto a serving plate and drizzle the yoghurt dressing over the top of the salad.

Tips & Variations


No special items needed.

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