Roasted Cauliflower, Barley, and Red Pepper Salad

Salads | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 1.8 oz
Chopped almonds - 1.2 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 392°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 392°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.