Roasting the cauliflower adds texture and a distinct nutty accent,which perfectly complements the barley,almonds and spice. This is a great African-inspired side for grilled lamb or baked whole fish.
1 cauliflower,broken into small florets
1 tsp whole cumin seeds
120ml extra virgin olive oil
Salt flakes
Freshly ground black pepper
1 lemon,juiced
2 garlic cloves,finely grated
1 tsp coriander seeds,toasted in a dry frying pan and ground
3 allspice berries,ground
1 bunch parsley,finely chopped
100g pearl barley,cooked (boiled in unsalted water until tender) and drained
2 spring onions,finely sliced
50g blanched almonds,toasted in a dry frying pan
120g sheep's milk feta
1.Preheat the oven to 180 degrees fan-forced or 200 degrees conventional.
2.Toss the cauliflower florets in the cumin seeds and half the oil,season and spread on a roasting tray. Cook in the oven for 30 minutes,then cool on the tray.
3.To make the dressing,mix the lemon juice,garlic,remaining oil,coriander seeds and allspice,then season with salt and pepper.
4.In a large bowl,toss the parsley,barley,spring onions and cauliflower through the dressing. Check the seasoning. Serve on a platter with the almonds and crumbled sheep's milk feta scattered over the top.
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