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Roasted Cauliflower and Pearl Barley Salad

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Roasting cauliflower accentuates its sweetness and makes a great addition to a large array of salads. Here it’s teamed with wholesome pearl barley and a lemon herb dressing making this salad substantial and very satisfying.

Here’s What You Need

[one_half]300 g pearl barley
750 g cauliflower
2 lemons
1 bunch coriander
1 bunch mint
6 cloves garlic
4 shallots
1 T ground cumin
1 T ground sumac[/one_half][one_half_last]250 g radishes
40 g pepitas
200 g baby spinach
250 g goats curd
salt and pepper
olive oil
2 teaspoons prepared mustard
1 teaspoon sugar[/one_half_last]

Here’s What You Do

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1. Cook barley
Preheat oven to 220°C. Rinse and drain the pearl barley. Bring a medium saucepan of salted water to the boil. Add the barley and bring back to the boil. Reduce heat and simmer for 20-25 minutes until al dente. Drain.
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2. Prepare cauliflower
Meanwhile, line a large oven tray with baking paper. Cut the cauliflower into medium florets and place in a bowl. Zest the lemon and squeeze the juice into a separate bowl. Cut the shallots into wedges.
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3. Cook cauliflower
Add 1 tablespoon oil to the cauliflower with the lemon zest, 3 tablespoons lemon juice, the shallots, the unpeeled whole garlic cloves, ground cumin, and ground sumac. Stir until well combined. Transfer the cauliflower mixture to the prepared tray and roast for 30 minutes, tossing halfway through until golden and tender.
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4. Prepare ingredients
Meanwhile, pick the coriander and mint leaves (discard stems). Trim and thinly slice the radishes. Place the pepitas on a lined oven tray and roast for 5 minutes or until golden and fragrant.
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5. Make dressing
Remove skins from roasted garlic. Place the herbs and roasted garlic in a food processor with 2 tablespoons oil, 3 tablespoons lemon juice, mustard, sugar and some salt and pepper. Blitz until smooth and set aside.
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6. Assemble salad
Place the pearl barley in a large bowl and stir through the roasted cauliflower and dressing. Once combined, add the spinach leaves, radish and pepitas. Serve dotted with goat's curd.
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Roasted Cauliflower and Pearl Barley Salad

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Course: Salad
Author: The Cook

Ingredients

  • 300 g pearl barley
  • 750 g cauliflower
  • 2 lemons
  • 1 bunch coriander
  • 1 bunch mint
  • 6 cloves garlic
  • 4 shallots
  • 1 tablespoon ground cumin
  • 1 tablespoon sumac
  • 250 g radishes
  • 40 g pepitas
  • 200 g baby spinach
  • 250 g goats curd
  • salt and pepper
  • olive oil
  • 2 teaspoons prepared English mustard
  • 1 teaspoon sugar

Instructions

  • Preheat oven to 220°C. Rinse and drain the pearl barley. Bring a medium saucepan of salted water to the boil. Add the barley and bring back to the boil. Reduce heat and simmer for 20-25 minutes until al dente. Drain.
  • Meanwhile, line a large oven tray with baking paper. Cut the cauliflower into medium florets and place in a bowl. Zest the lemon and squeeze the juice into a separate bowl. Cut the shallots into wedges.
  • Add 1 tablespoon oil to the cauliflower with the lemon zest, 3 tablespoons lemon juice, the shallots, the unpeeled whole garlic cloves, ground cumin, and ground sumac. Stir until well combined. Transfer the cauliflower mixture to the prepared tray and roast for 30 minutes, tossing halfway through until golden and tender.
  • Meanwhile, pick the coriander and mint leaves (discard stems). Trim and thinly slice the radishes. Place the pepitas on a lined oven tray and roast for 5 minutes or until golden and fragrant.
  • Remove skins from roasted garlic. Place the herbs and roasted garlic in a food processor with 2 tablespoons oil, 3 tablespoons lemon juice, mustard, sugar and some salt and pepper. Blitz until smooth and set aside.
  • Place the pearl barley in a large bowl and stir through the roasted cauliflower and dressing. Once combined, add the spinach leaves, radish and pepitas. Serve dotted with goat's curd.
Rate & Comment on this this Recipe

Nutrition

Serving: 0serving | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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