Warm Cauliflower and Herbed Barley Salad

Ingredients for Warm Cauliflower and Herbed Barley Salad

• 80g pearled barley

• Kosher salt

• 1 tablespoon finely grated lemon zest

• 45ml fresh lemon juice

• 1 tablespoon mayonnaise

• 1 teaspoon Dijon mustard

• 6 tablespoons olive oil, divided

• Freshly ground black pepper

• 1 head cauliflower, cut into florets

• 1 425g can gigante, corona, or butter beans, rinsed

• 1/2 cup flat-leaf parsley leaves, divided

• 2 tablespoons fresh tarragon leaves, divided

How to make Warm Cauliflower and Herbed Barley Salad

Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 80ml oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.

Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.