Roasted cauliflower with spring veg & barley salad - Good Food Middle East

Ingredients

• 1 large head of cauliflower, broken into florets
• 3 tbsp olive oil
• 140g quick-cook barley (or use normal barley but allow extra time to cook)
• 6 shallots, finely chopped
• 2 garlic cloves
• 200g asparagus tips
• 1kg fresh broad beans or 200g/7oz podded or frozen weight
• zest 1 large lemon
• ½ small pack parsley, finely chopped
• ½ small pack dill, chopped
• 2 lemons, 1 juiced, 1 cut into wedges to serve
• 100g Greek yogurt
• ½ small pack dill, finely chopped, plus extra, to serve