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Cumin Spiced Cauliflower Tabbouleh

Cumin Spiced Cauliflower Tabbouleh

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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.

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

100 g

pearl barley

(ContainsGluten)

1 wedge

cauliflower

1

red onion

½ tsp

cumin

1 tbs

parsley

2 clove

garlic

1

tomato

1 tbs

mint

100 g

fetta cheese

(ContainsMilk)

½

lemon

Not included in your delivery

¼ cup

olive oil

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2010 kJ
Fat31.2 g
of which saturates10.3 g
Carbohydrate23.2 g
of which sugars13.9 g
Dietary Fibre0 g
Protein18.5 g
Sodium656 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced.

2

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.

3

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.

4

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.

5

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.

6

Slice lemon into wedges. Divide the pearl barley salad between the plates, top with the baked cauliflower and onion and serve with lemon wedges.