Name: Chick Pea & Barley Salad
Prep time: 15 min
Cook time: 45 min
Yield: Serves 6
Ingredients: 200g McKenzie's Australian Chick Peas; 200g McKenzie's Australian Pearl Barley; 1 large garlic bulb; 3 tsps cumin seeds; 1 tbs ras el hanout; 1 lemon, juiced; 40ml olive oil; To taste, McKenzie's Australian Natural Sea Salt; To taste, McKenzie's Whole Black Pepper; 1 clove garlic, finely grated; 5 sprigs dill, picked; 1 handful celery leaves, picked; 150g soft goat's cheese; 2 tbs toasted almonds, roughly chopped; 1 cucumber, finely chopped; 1 pomegranate

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