• ½ cup pearl barley
• Juice and zest of a lemon
• 2 tbsp pomegranate molasses
• ½ flaky sea salt
• ¼ tsp cinnamon
• ½ tsp ground coriander
• 1 clove of garlic
• 3 tbsp olive oil
• ½ cucumber
• 1 carrot
• 2 cups of fresh herbs such as mint, parsley and coriander

Cook the pearl barley in a pot of salted water for about 30 mins or until tender. Then rinse under cold water, drain well and place in a large bowl.

Combine the pomegranate molasses, lemon zest and juice, salt, cinnamon and ground coriander, garlic and oil in a bowl and set aside.

Deseed and dice the cucumber, grate the carrot and chop the fresh herbs.

Mix all the ingredients together in the large bowl and mix well.

Serve with a feta and yoghurt dressing and barbequed meats.

• 1 kg kumara
• 1 red onion
• 1 red capsicum
• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 cloves garlic
• 2 tsps ground cumin and smoked paprika
• Salt and pepper to taste

Preheat the oven to 200 C. Cut the kumara into chunks and mix in a bowl with the oil, lemon juice, garlic and spices. Bake on at tray for 20-25 minutes or until tender. Set the kumara aside while you make the dressing by combing the following ingredients.

• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 100 g feta
• Salt and pepper

Drizzle the dressing over the vegetable and toss gently to combine. Sprinkle with fresh herbs if desired.