Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
maple & cranberry dressing
- 1 1/2tablespoons red wine vinegar
- 1 1/2tablespoons maple syrup
- 1 1/2tablespoons cranberries
- 1 French shallot, finely chopped
- 1 1/2tablespoons Woolworths extra virgin olive oil
- 1 cauliflower, cut into florets, leaves reserved
- 2tablespoons Moroccan seasoning
- 1/4 cup Woolworths extra virgin olive oil
- 2tablespoons Macro seed mix with pepitas & sunflower seeds
- 1/2 cup pearl barley
- 50grams Greek-style feta, crumbled
- 1/2 bunch mint, sprigs picked
- 1/2 bunch coriander, sprigs picked
Description
After more ways to use cauliflower? Try this incredibly colourful roast cauliflower and pearl barley salad that makes for a perfect side dish.
Instruction tip
Tip:Use pearl barley as an alternative to rice or pasta.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
To make maple & cranbery dressing, bring vinegar, maple syrup, cranberries and shallot to the boil in a small saucepan over medium heat. Transfer to a heatproof bowl. Stir in oil and season with pepper. Set aside to cool completely.
Step 2 of 4
Place cauliflower and leaves, seasoning and oil in a large bowl. Toss to combine. Arrange in a single layer, on tray. Bake for 35 minutes, sprinkling with seed mix in the last
5 minutes of cooking. Set aside to cool slightly.
Step 3 of 4
Meanwhile, cook barley according to packet instructions. Drain. Rinse under cold running water to cool.
Step 4 of 4
Combine barley and cauliflower mixture in a large dish. Crumble over feta, drizzle with dressing and top with herbs. Serve.
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