2 whole quails
200 g Mount Zero Pearl Barley
800 ml vegetable stock (approx.)
3 small diced shallots
1/2 bunch breakfast radish (thinly sliced)
1/2 small head of cauliflower (small florets blanched)
1/4 bunch of parsley
1/4 bunch of mint
25 g Greek yogurt
Mount Zero Organic Extra virgin olive oil 1/2 lemon, zest and juice