Name: Roasted cauliflower with spring veg & barley salad
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 1 large head of cauliflower broken into florets; 3 tbsp olive oil; 140g quick-cook barley (or use normal barley but allow extra time to cook); 6 shallots finely chopped; 2 garlic cloves; 200g asparagus tips; 1kg fresh broad beans or 200g/7oz podded or frozen weight; zest 1 large lemon; ½ small pack parsley finely chopped; ½ small pack dill chopped; 3 tbsp olive oil; 2 lemons 1 juiced, 1 cut into wedges to serve; 100g Greek yogurt; ½ small pack dill finely chopped, plus extra, to serve

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Roasted cauliflower with spring veg & barley salad

Roasted cauliflower with spring veg & barley salad

Georgina Fuggle

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Serves 4

Easy

Prep: 40 mins

Cook: 30 mins

A star rating of 3.4 out of 5.3 ratingsRate

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Roast cauliflower florets with olive oil and serve with a light barley salad for a refreshingly simple meat-free main

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large head of cauliflower

broken into florets
3 tbsp olive oil
140g quick-cook barley

(or use normal barley but allow extra time to cook)
6 shallots

finely chopped
2 garlic cloves
200g asparagus

tips
1kg fresh broad beans

or 200g/7oz podded or frozen weight
zest 1 large lemon
½ small pack parsley

finely chopped
½ small pack dill

chopped

For the dressing

3 tbsp olive oil
2 lemons

1 juiced, 1 cut into wedges to serve

For the yogurt

100g Greek yogurt
½ small pack dill

finely chopped, plus extra, to serve

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Nutrition: per serving

kcal448

low
fat21g
saturates4g
carbs44g
sugars8g
fibre11g
protein15g
salt0.4g

Method

step 1

Heat oven to 220C/200C fan/gas 7 and boil the kettle. Put the cauliflower in a large roasting tin and add 2 tbsp olive oil and a generous pinch of salt. Mix to coat, then roast for 20-30 mins, shaking the tin halfway through cooking.
step 2

Meanwhile, put the barley in a small saucepan and cover with boiling water. Simmer for 10-15 mins until soft, then drain and allow to cool slightly before emptying into a large bowl. Heat the remaining olive oil in a medium frying pan and add the shallots and garlic. Fry gently for 5-10 mins until the shallots begin to caramelise, then add to the warm barley.
step 3

Add the asparagus to a saucepan of boiling water and simmer for 3-4 mins. Remove with a slotted spoon and run under cold water – this prevents overcooking and retains the bright green colour. Roughly chop into 2cm lengths and add to the shallots and barley.
step 4

Add the broad beans to the simmering water for 2-3 mins until the beans are just tender. Drain and run under cold water before popping the bright green beans from their skins. Add the beans and most of the lemon zest to the barley salad, then stir through the parsley and dill.
step 5

Put the dressing ingredients in a jam jar with a pinch of salt, shake together and pour over the barley salad just before serving. In a separate bowl, mix together the yogurt and dill.
step 6

Season the cauliflower with black pepper, and serve with the barley salad and the dill yogurt and lemon wedges on the side.

Recipe from Good Food magazine, May 2015

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A star rating of 3.4 out of 5.3 ratings

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