Roasted Cauliflower, Barley, and Red Pepper Salad
Salads • Russian
Description
Roasted Cauliflower, Barley, and Red Pepper Salad
Ingredients
- Olive Oil 2½ tablespoons
- Cauliflower 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Chickpea 1 cup
- Orange Bell Peppers 1 piece
- Pearl barley 1 cup
- Spanish onions ½ head
- Feta cheese 0 oz
- Chopped almonds 0 oz
- Champagne Vinegar 1 tablespoon
- Garlic 1 clove
- Meyer Lemon Juice 1 tablespoon
- Dried Rosemary ½ teaspoon
- Chopped Sage Leaves to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Brush the red pepper with a small amount of olive oil and place it on a baking sheet lined with foil. Roast for about 20 minutes, until the skin is slightly charred. Transfer to a plastic bag and let it sit for 15 minutes. Remove the seeds and peel the skin. Cool and chop finely.
Step 2
Boil the barley in boiling water until cooked. Drain and cool.
Step 3
Break the small head of cauliflower into florets and transfer to a bowl. Add 1 tablespoon of olive oil, salt, and pepper. Mix well. Spread in a single layer on a baking dish and bake in the oven at 390°F for 20-30 minutes until cooked and golden. Cool.
Step 4
In a large bowl, combine the cauliflower, red pepper, chickpeas, barley, finely chopped onion, crumbled feta, and roughly chopped walnuts. Mix well.
Step 5
In a small bowl, mix the vinegar, remaining olive oil, lemon juice, minced garlic, and oregano. Drizzle over the salad, sprinkle with a handful of parsley, and gently toss.
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