Roasted cauliflower with spring veg & barley salad - Good Food Middle East
Roasted cauliflower with spring veggies & barley salad - a flavorful and healthy Middle Eastern dish perfect for any meal.
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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
- 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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