Step 1

Prepare chick peas and barley separately as per packet instructions. Drain and set aside.

Step 2

Meanwhile, preheat oven to 170ºC and roast the garlic bulb for 30 minutes. Allow to cool before separating into cloves with the skin left on. Grind the cumin in a mortar and pestle. Mix 1/2 teaspoon of the ground cumin with the ras el honout, lemon juice, olive oil, salt, pepper and grated garlic. Stir.

Step 3

In another bowl, add the dill and celery leaves, and moisten with a little dressing. Add the remaining cumin and some pepper, then dress the chick peas and barley with the rest of the dressing. Gently stir through the almonds.

Step 4

Pour into a bowl. Scatter over the cucumber, garlic cloves and crumbled goat’s cheese. Scatter over pomegranate seeds and serve.

Chick Pea & Barley Salad