Roasted cauliflower, barley, lemon, coriander and feta salad

This is one of my favourite summer salads, you can personalize it with the addition of roasted almonds, pomegranate seeds, or a yoghurt and tahini dressing, or mixed roasted seeds and the welcome addition of chopped basil and parsley.

1 cauliflower, broken into small florets

120 ml extra virgin olive oil

1 tsp ground cummin

½ tsp of ground cinnamon

2 garlic cloves, finely chopped

100 g pearl barley, cooked until tender and drained

200 g organic tinned chickpeas

1 bunch coriander finely chopped

120 g sheep’s milk feta

1 lemon, juiced

 Preheat oven to 180°C. Toss cauliflower florets in the cummin and cinnamon and half the olive oil. Place on a tray in the oven and cook for 30 minutes. Toss half way through, cooking until golden.

To make the dressing, mix the lemon juice, garlic, remaining olive oil, chopped coriander and season with salt and pepper. In a large bowl, toss the cooked barley, roasted cauliflower and drained chickpeas through the dressing.

Serve on a platter with crumbled feta scattered over the top.