Super-Salad with Roasted Cauliflower and Tahini Yoghurt Dressing by @deliciouslyella

1h25
Medium

4 servings

🌾

200 g

Pearl Barley

🥦

1 head

Cauliflower

🌿

1 tsp

Cumin Seeds

🌿

1 tsp

Ground Turmeric

🌶️

0.5 tsp

Chilli Powder

🫒

2 tbsp

Olive Oil

🌰

2 handfuls

Almonds

🥕

2 large

Carrots

🌿

1 handful

Parsley

🧂

1 pinch

Flaky Sea Salt

🌶️

1 pinch

Black Pepper

🥥

100 g

Coconut Yoghurt

🫒

2 tbsp

Extra Virgin Olive Oil

🥄

4 tbsp

Tahini

🍁

2 tsp

Maple Syrup

🍋

1

Lemon

🧄

0.5 clove

Garlic

Preparation Steps

  1. Step 1/5

    Preheat the oven to 200°C fan / 390°F. Tip the pearl barley into a saucepan of salted water; bring to the boil then reduce the heat and simmer for 30–35 minutes until tender. Drain and set aside to steam dry; stir through a drizzle of olive oil and a pinch of salt.

    🌾pearl barley
    🫒olive oil
    🧂flaky sea salt
    🍲saucepan

  2. Step 2/5

    On a large baking tray, toss together the cauliflower, cumin seeds, ground turmeric, chilli powder, 2 tablespoons of olive oil, a pinch of salt, plenty of pepper and spread out evenly in a single layer. Place the tray in the oven and cook for 15–20 minutes until tender and charred at the edges; set aside to cool.

    🥦cauliflower
    🌿cumin seeds
    🌿ground turmeric
    🌶️chilli powder
    🫒olive oil
    🧂flaky sea salt
    🌶️black pepper
    🍽️baking tray

  3. Step 3/5

    Reduce the oven to 160°C fan / 350°F. Tip the almonds onto a small baking tray and cook for 10-12 minutes until deeply golden.

    🌰almonds
    🍽️baking tray

  4. Step 4/5

    Meanwhile, to make the dressing, whisk together all of the dressing ingredients, adding 2–3 tablespoons of water to loosen, as needed; season to taste with salt and pepper.

    🥥coconut yoghurt
    🫒extra virgin olive oil
    🥄tahini
    🍁maple syrup
    🍋lemon
    🧄garlic
    🧂flaky sea salt
    🌶️black pepper
    🍴whisk

  5. Step 5/5

    In a large salad bowl, toss together the pearl barley, roasted cauliflower, almonds, carrots, parsley and ½ the dressing; taste to check the seasoning and adjust as needed. Serve with the remaining dressing alongside.

    🌾pearl barley
    roasted cauliflower
    🌰almonds
    🥕carrots
    🌿parsley
    dressing
    🥗salad bowl

Composition

Ingredients

Types

Grain, Vegetable, Spice, Oil, Nut, Herb, Dairy, Condiment, Sweetener, Fruit

Ingredients

pearl barley, cauliflower, cumin seeds, ground turmeric, chilli powder, olive oil, almonds, carrots, parsley, flaky sea salt, black pepper, coconut yoghurt, extra virgin olive oil, tahini, maple syrup, lemon, garlic

Allergens

Tree nuts, Coconut, Sesame

Dietetics

Dietary regimen

Vegetarian, Vegan

Calories

350 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 40g, Fat: 15g, Fiber: 10g

Nutritional Information

Minerals

Iron: 2mg, Calcium: 50mg

Vitamins

Vitamin A: 500IU, Vitamin C: 30mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

saucepan, baking tray, whisk, salad bowl

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Fusion

Geographic

Multiple, Mediterranean

Various

Aspect

Texture

Crunchy, Smooth

Flavors

Savory, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)