Description

This quick and easy lentil salad features barley, roasted cauliflower, and soft herbed goat cheese. It’s the perfect side salad for a party, a make-ahead recipe, or a weekday lunch.

Ingredients

Scale

Salad

1/2 Cup pearled or grit barley

1/2 Cup dried brown lentils

1 Cauliflower head, in florets

3–4 Whole carrots, chopped

Handful of herbed goat cheese, crumbled

Homemade Dressing

1 Tablespoon flax seed oil

1 Tablespoon balsamic vinegar

1 Tablespoon apple cider vinegar

1 Tablespoon organic maple syrup

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Instructions

Preheat the oven to 180 C (350 F).
Fill two pots with water and bring to a boil on high heat. Add a pinch of salt to each. Once boiling, add the barley to one and the brown lentils to the other. Reduce to medium-high heat and allow to cook and simmer until cooked but tender. You want your lentils and barley to be soft but not mushy and falling apart.
Break the cauliflower into little florets and spread them on a baking sheet. Peel and cut the carrots into circles and add them to the sheet. Drizzle some extra virgin olive oil over the vegetables and season with turmeric (for the cauliflower), salt, and pepper. Use your hands to make sure everything is coated evenly, and pop into the oven for 25-30 minutes.
Once the barley and lentils are cooked ‘al-dente,’ strain them using a fine mesh sieve and put them in a large bowl. Place the bowl in the fridge to cool.
Next, once the roasted vegetables are golden-brown, remove them from the oven and add them to the bowl if eaten as a warm salad. Otherwise, allow them to cool on a cooling rack.
After the vegetables have cooled, add them to the lentils and barley and combine. Make the homemade lentil salad dressing and pour over the salad. Mix using a large spoon until everything is evenly mixed.

Prep Time: 10
Cook Time: 30
Category: Lunch
Method: Roasted