Cauliflower, pearl barley and salsa verde salad

Name: Cauliflower, pearl barley and salsa verde salad
Cuisine: European
Ingredients: 1 head of cauliflower, cut vertically into steaks (about an inch thick); 4 shallots, halved and peeled; 300g cooked pearl barley; A handful of parsley; A handful of mint; A handful of coriander; red onion, chopped; 3 tbsp capers; 2 garlic cloves; 3 tbsp olive oil; 1 tbsp Malden salt; Pinch of cracked black pepper

5 steps

Updated at: Thu, 17 Aug 2023 09:05:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories307.9 kcal (15%)

Total Fat15.2 g (22%)

Carbs40.7 g (16%)

Sugars5 g (6%)

Protein5.6 g (11%)

Sodium2562.3 mg (128%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 headcauliflower

cut vertically into steaks, about an inch thick

3 Tbspcapers

3 Tbspolive oil

1 Tbspmaldon salt

cracked black pepper

Instructions

Step 1

Preheat your oven to 200 degrees celsius.

OvenPreheat

Step 2

Drizzle some oil over your cauliflower steaks and shallots on a baking tray and season before roasting in the oven for 35-40 minutes.

Step 3

Meanwhile, make your salsa verde by finely chopping all your herbs, capers and garlic and red onion on a board, mixing them altogether as you go. Transfer to a small dish and add your oil, salt and pepper. Mix together until combined. The more sauce, the better.

Step 4

When your cauliflower is slightly charred and shallots nice and caramelised, take them out of the oven. Mix half the salsa verde through the pearl barley.

Step 5

Layer your dish by adding a base of pearl barley, topping with the cauliflower and shallots, and then finishing by spooning over the rest of your salsa verde. Serves two for a delicious warm winter salad for lunch or side dish for four.

View on detoxkitchen.co.uk

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