Cauliflower and barley salad
3.5
serves of vegetables in each serve
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
3.5 serves of veg in each serve
Diet and Allergies:
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
3.5 serves of veg in each serve
Diet and Allergies:
Ingredients
¾ cup pearl barley
2 cups cauliflower florets
2 tsp olive oil
1 tsp garlic powder
1 red onion, finely diced
1 cup mixed cherry tomatoes, halved
1 Lebanese cucumber, diced
1 cup baby spinach
½ cup parsley, chopped
½ cup mint, chopped
1 lemon, juiced
1 tbsp olive oil, extra
Method
Pre-heat oven to 180oC. Line a baking tray with baking paper.
Cook barley in a large pot of boiling water for 20 minutes or until tender. Refresh under running water and drain.
Meanwhile, toss the cauliflower in olive oil and garlic powder and spread it out onto a baking tray. Roast for 10-15 minutes or until tender and golden. Cool.
In a large bowl, place the barley, cauliflower, red onion, tomatoes, cucumber, baby spinach, mint and parsley. Drizzle with the lemon juice and extra olive oil and toss to combine.
