Fried Cauliflower, Barley and Red Pepper Salad

4 servings

30 minutes

The roasted cauliflower, barley, and red pepper salad is a harmonious blend of textures and flavors inspired by Russian cuisine. Golden cauliflower baked to tenderness combines with sweet-smoky red pepper that reveals its aromatic depth after roasting. Chickpeas add heartiness to the dish while barley provides a pleasant grainy texture. Crumbled feta adds a light creaminess and nuts give a crunchy note. The dressing made of wine vinegar, lemon juice, garlic, and oregano makes the flavor fresh and rich. This salad is an ideal choice for a light yet nutritious dinner or lunch, showcasing the richness of natural ingredients.

Energy value per serving

• Calories: 490.4
• Proteins: 17.6g
• Fats: 24.1g
• Carbohydrates: 55.1g

Ingredients

• Olive oil: 2.5 tbsp
• Cauliflower: 1 pc
• Salt: to taste
• Freshly ground black pepper: to taste
• Canned chickpeas: 1 glass
• Red sweet pepper: 1 pc
• Barley: 1 glass
• Red onion: 0.5 head
• Feta cheese: 50 g
• Roasted walnuts: 35 g
• White wine vinegar: 1 tbsp
• Garlic: 1 clove
• Lemon juice: 1 tbsp
• Dried oregano: 0.5 tsp
• Chopped parsley: to taste

Cooking steps

1. Preheat the oven to 200 degrees. Brush the red pepper with a little 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 off the skin. Cool and chop finely.

   Required ingredients:

   • Olive oil: 2.5 tablespoons
   • Red sweet pepper: 1 piece

2. Boil the barley in boiling water until cooked. Drain and cool.

   Required ingredients:

   • Barley: 1 glass

3. Divide a small head of cabbage into florets and place them in a bowl. Add 1 tablespoon of olive oil, salt, and pepper. Mix well. Spread in a single layer in a baking dish and bake in the oven at 200 degrees for 20-30 minutes until cooked and golden. Let cool.

   Required ingredients:

   • Cauliflower: 1 piece
   • Olive oil: 2.5 tablespoons
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

4. In a large bowl, mix cauliflower, red pepper, chickpeas, barley, finely chopped onion, crumbled feta, and slightly crushed nuts. Mix well.

   Required ingredients:

   • Cauliflower: 1 piece
   • Red sweet pepper: 1 piece
   • Canned chickpeas: 1 glass
   • Barley: 1 glass
   • Red onion: 0.5 head
   • Feta cheese: 50 g
   • Roasted walnuts: 35 g

5. In a small bowl, mix vinegar, remaining olive oil, lemon juice, minced garlic, and oregano. Drizzle over the salad, sprinkle with a handful of parsley, and gently toss.

   Required ingredients:

   • White wine vinegar: 1 tablespoon
   • Olive oil: 2.5 tablespoons
   • Lemon juice: 1 tablespoon
   • Garlic: 1 clove
   • Dried oregano: 0.5 teaspoon
   • Chopped parsley:  to taste