Pearl barley is one of the earth’s oldest grains and is fabulously filling, but you might have heard around the way that he’s stodgy. Not so! We’ve inserted it into this tabbouleh with parsley oil dressing and crispy cauliflower for a fresh, light twist. See? A pretty pearler indeed.
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Preheat the oven to 200ºC/180ºC fan-forced.
Rinse the pearl barley in a sieve under running water. Add to a large pot 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.
Cut the cauliflower into florets. Slice the red onion into wedges. Peel and crush the garlic. Dice the tomato. Chop the mint and slice the lemon into wedges. Meanwhile, toss the cauliflower and red onion with some olive oil, HelloFresh cumin, and a grind of salt and pepper. Lay out on a lined baking tray and cook in the oven for 25 minutes.
Blanch half of the parsley in a cup of boiling water for 30 seconds. Remove and dry well. Peel and crush the garlic. Blend the blanched parsley with the garlic and olive oil. (If you don't have a blender you can achieve similar results by finely chopping the ingredients.) Set the dressing aside.
In a large bowl, toss the cooked pearl barley with the diced tomato, chopped mint,crumbled fetta, and remaining parsley. Stir through the dressing and season to taste.
Slice lemon into wedges. Divide the pearl barley salad between the plates, top with the baked cauliflower and onion and serve with lemon wedges.