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Roast Cauliflower & Barley Salad

Created by ImPat on February 6, 2019

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)

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.