grilled cauliflower & barley salad.
If someone asked us if we were vegetarian, I think we both would be quick to respond with, "definitely not!". And that's not a knock on those who don't eat meat, we just can't imagine either of being happy without it. However, lately, we have had some really great vegetarian recipes that have made us second guess how we might answer that question in the future. The grilled cauliflower and barley salad we had was no exception - we both ate it and remarked how little we even noticed there was no meat. So, the moral of our story is that we would have never opted a vegetarian meal when meat was available prior to starting our blog, but as we have started trying new things and experimenting with these food box recipes, we have definitely found an appreciation for vegetarian food. If you're curious to see what it's like, this is a great recipe to try!
2 Lebanese cucumbers or 1 English
1 Bunch of cilantro
30ml Red wine vinegar
240g Pearl barley
7g Smoked Paprika
- PREP IT. Bring a medium pot of salted water to boil. Once boiled, put in the barley and let cook high for at least 25 minutes. While the barley is cooking, cut off the route of the scallions, separating the white bottoms and green tops. Peel the ginger and chop it finely, then zest and juice the lime. Dice the cucumber into small pieces and remove the leaves from the head of cauliflower. Cut off the base, and then slide the cauliflower into thick slices, similar to cutting a loaf of bread.
- MAKE THE SAUCE. The sauce that is put on top of the grilled cauliflower is a chimichurri. Combine coarsely chopped cilantro, the white bottoms of the scallions, the lime zest and ginger in a bowl, mixing in about half of the vinegar with it. Drizzle some olive oil into the bowl and stir slowly, until you reach a vinaigrette consistency, and finish with salt and pepper.
- 'CUE THE STEAK. While the hash is cooking, season the steaks with your favourite BBQ spice blend. Place them on the barbecue (or pan with a drizzle of olive oil) and cook for no more than 3-5 minutes on each side. Once the steaks are at your desired doneness, set aside and let rest for at least 5 minutes.
- 'CUE THE CAULI. Check the barley to ensure it is not sticking to the bottom of the boiling pot and adjust the temperature as necessary. Once the barley is under control, heat a large pan or your barbeque on medium and ensuring it is well oiled. Drizzle some olive oil on each side of the cauliflower slices, and gently sprinkle with the paprika. Cook each side of the cauliflower for about 5 minutes, or until it is golden brown and soft.
- STRAIN THE BARLEY. As the cauliflower is finishing, strain your tender barley very well. After straining, put it back into the pot with a drizzle of olive oil. Add in the diced cucumbers, other half of vinegar, lime juice, and the green tops of the scallions. Combine thoroughly, adding salt and pepper for taste.
- FINISH & SERVE. Place a couple of scoops of barley salad onto the place, topping it with a piece of grilled cauliflower. Lightly drizzle olive oil the dish before serving, and finish with a dollop of the chimichurri sauce. Enjoy!
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