Warm Pearl Barley Salad with Spiced Cauliflower, Sautéed Fennel, Fresh Orange, and Toasted Feta

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray and toss it with 1 1/2 tablespoons olive oil, cumin, ground coriander, sweet paprika, 1/2 teaspoon salt, and black pepper. Roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

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   2. Meanwhile, place the pearl barley and water in a medium saucepan with 1/4 teaspoon salt. Bring to a boil, reduce the heat, and cook for 25 to 30 minutes until the barley is tender but still pleasantly chewy. Drain if needed and keep warm.

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   3. Heat a large skillet over medium heat. Add 1/2 tablespoon olive oil and sauté the fennel for 6 to 8 minutes with a pinch of salt, until tender and lightly browned on the edges. Remove from the heat.

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   4. Place the feta cubes on one side of the cauliflower tray during the last 5 minutes in the oven so they warm through and lightly toast without fully melting.

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   5. Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until they begin to pop. Remove and set aside.

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   6. Finely zest 1 orange, then juice it. In a small bowl, whisk together 2 tablespoons orange juice, the zest, honey, Dijon mustard, the remaining tablespoon of olive oil, and a pinch of salt to make a glossy vinaigrette.

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   7. Peel the other orange and cut out the segments. If they are large, cut them in half so they blend better into the salad.

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   8. In a large serving bowl, combine the warm barley with the roasted cauliflower, sautéed fennel, half of the mint, and half of the vinaigrette. Add the orange segments and toss gently.

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   9. Top with the toasted feta, pumpkin seeds, and the remaining mint. Finish with the rest of the vinaigrette and serve the salad warm.