Roasted Cauliflower, Chickpea, & Barley Salad
Ingredients
170g barley, uncooked – rinsed
355ml water
1/8 tsp salt
1 tsp olive oil, for cooking pot (step 2)
215g cauliflower, raw, chopped – multi-colour
255g chickpeas – canned, drained and rinsed
1/2 tsp salt
1 1/2 tbsp olive oil, for caulifower and chickpea mix (step 3)
1 tsp paprika, ground
60ml olive oil, for dressing (step 4)
2 tbsp lemon
2 garlic, clove – minced
1 tbsp dijon mustard
15g parsley – roughly chopped, divided
1/2 tsp salt
1/2 tsp black pepper, ground
1/2 tsp crushed red pepper flakes
Directions
Pre-heat your oven to 200°C.
Add barley, water, salt, and olive oil to the Cooking Pot. Close the lid, select the GRAINS setting.
While barley cooks, lay out cauliflower and chickpeas on a baking sheet and toss with olive oil, salt, and paprika. Roast for 10 minutes at 200°C, then set the oven to broil for 3 minutes, or until the top is golden brown.
Make the dressing. Add half the parsley and all remaining ingredients to a small bowl and whisk to combine.
Once the barley has cooked, transfer to a colander, rinse and drain, then transfer to a large mixing bowl.
Add the roasted veggies and chickpeas to the barley and toss with the dressing until all ingredients are evenly mixed. Garnish with additional chopped parsley, if desired.
Nutritional information
Calories: 307.1 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
