• 500 g potatoes
• 2 tbsp chickpea flour
• 1 c cooked peas
• 2 tbsp desiccated coconut
• Juice of 1 lemon
• 2 tbsp chopped coriander
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp garam masala
• Oil for frying

Peel and boil the potatoes and then mash them with the chickpea flour. Mix in the mashed peas, coconut, lemon juice and seasonings. Shape into small patties and fry in oil until crisp and golden.

• 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.