Cumin Spiced Cauliflower
with Parsley Oil & Pearl Barley Salad
Chefs, it’s time to up your game. This one has a few steps, but we think you’ll pick up some tricks to really impress. Pearl barley’s a hardworking grain, and it just loves to entertain a crowd. But the real star here is parsley oil. One of our favourites, we can’t wait for you to try it!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
pearl barley
(Contains: Gluten;)
1 portion
cauliflower
½
red onion
¼ sachet
cumin
1 bunch
parsley
1 clove
garlic
1
tomato
1 bunch
mint
½ block
fetta cheese
(Contains: Milk;)
½
lemon
Not included in your delivery
¼ cup
olive oil
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, rinse the pearl barley well. Cut the cauliflower into florets, slice the red onion into wedges, and pick and roughly chop the parsley leaves. Peel and crush the garlic, dice the tomato, pick the mint leaves, crumble the fetta cheese and slice the lemon into wedges.
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.
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.
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 any remaining parsley. Stir through the dressing and season to taste.
To serve, divide the pearl barley salad between the plates, top with the baked cauliflower and onion and serve with lemon wedges.
