Roast Cauliflower & Barley Salad
Recipe: #31380
February 06, 2019
Categories: Salads, Main Dish Salad, Barley, Cauliflower, Onions, Potluck, Oven Bake, Diabetic, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper the West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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