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.
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.
- Olive oil: 2.5 tablespoons
- Red sweet pepper: 1 piece
2
Boil the barley in boiling water until cooked. Drain and cool.
- Pearl 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.
- 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.
- Cauliflower: 1 piece
- Red sweet pepper: 1 piece
- Canned chickpeas: 1 glass
- Pearl 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.
- 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
