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
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.