Pearl Barley, Roasted Cauliflower & Almond Salad

1 cauliflower
100g pearl barley
Half a butternut squash (or 3 raw beetroots when in season)
A handful almond flakes
Shake of chilli flakes
1 tsp cumin powder
For the dressing:
100gms coconut yogurt or Greek yogurt
2 tbsp tahini
Juice of a lemon
Cook pearl barley according to the instructions on packet.
Finely chop cauliflower, peel and dice butternut squash or beetroot
Sprinkle with spices and drizzle with olive oil and bake in oven at 190 c for 40-45 mins.
Mix all the dressing ingredients and when vegetables and pearl barley are cooked mix with dressing. Sprinkle with almonds and serve hot or cold on a bed of leaves.
Another lovely recipe courtesy of www.

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