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Roast Cauliflower & Barley Salad

Here's how you make Roast Cauliflower & Barley Salad
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  • Servings: 4
  • Prep: 10m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 3/4 cup pearl barley (uncooked)
  • Water
  • 600 grams cauliflower, cut into florets (1 head of cauliflower specified)
  • 1 red onion, cut into wedges
  • Spray olive or canola oil spray
  • 1 1/2 tablespoons ground cumin
  • Pepper, to taste
  • 1 1/2 cups low-fat Greek yogurt ( natural or Greek)
  • 400 grams lentils, drained and rinsed (canned brown and no-added salt specified)
  • 1/2 cup currants
  • 1/2 cup parsley, chopped
  • 2 cups rocket (or baby spinach)
  • 1 tablespoon red wine vinegar
  • 2/3 cup almond nuts ( roasted and chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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