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
1
Pre-heat your oven to 200°C.
2
Add barley, water, salt, and olive oil to the Cooking Pot. Close the lid, select the GRAINS setting.
3
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.
4
Make the dressing. Add half the parsley and all remaining ingredients to a small bowl and whisk to combine.
5
Once the barley has cooked, transfer to a colander, rinse and drain, then transfer to a large mixing bowl.
6
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.
