Cumin Roasted Cauliflower

Add the pearl barley to a large saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 25 minutes, or until soft in texture but slightly chewy. You may need to add more boiling water if it runs dry. Drain the pearl barley once it’s cooked and rinse in warm water. Set aside.

Meanwhile, toss the cauliflower and red onion in a third of the olive oil, cumin and a grind of salt and pepper. Lay out on a lined oven tray and cook in the oven for 25 minutes, until golden.

Blend the parsley with the garlic and the remaining olive oil in a small food processor or blender (if you don’t have a blender you can achieve similar results by bashing the ingredients in a mortar and pestle). Set the dressing aside.

In a large bowl, toss the cooked pearl barley with the tomato, mint, fetta cheese and remaining parsley. Stir through the dressing and season to taste.