Saladsdeliciouslyella
Pearl Barley, Roasted Cauliflower & Almond Salad
This colourful pearl barley and roasted cauliflower salad makes a great dinner dish. The cauliflower is roasted in turmeric, chilli powder and cumin before being mixed through soft pearl barley, roasted butternut squash, almonds and parsley. It's then topped off with a delicious creamy yoghurt dressing that brings the whole dish together.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat oven to 190°C (fan) / 375°F.
2
Cut the butternut squash into small bite-sized pieces. Arrange on a baking tray and drizzle with olive oil and a pinch of salt. Cook for 40–⏱️ 45 minutes until soft.
butternut squash0.5
3
Place the cauliflower florets onto a separate baking tray and drizzle with olive oil, turmeric, cumin and chilli powder. Mix well and cook for ⏱️ 15 minutes until they feel cooked but still have a slight bite.
cauliflower1ground turmeric0.5 teaspoonground cumin1 teaspoonchilli powder0.5 teaspoon
4
While the vegetables roast, cook the pearl barley according to packet instructions. Once cooked, drain and spoon into a large mixing bowl.
pearl barley3.5 oz
5
Once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. Add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
butternut squash0.5cauliflower1pearl barley3.5 ozparsley1 ozlemon1
6
In a small bowl, mix together all of the dressing ingredients until smooth.
7
Once ready to serve, spoon the salad onto a large plate and drizzle with the yoghurt dressing and a crack of black pepper.
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