Cumin Spiced Cauliflower Tabbouleh

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.