Cornish Hen Roasted with Cumin and Aleppo Pepper over Pearl Barley

Preheat your oven to 400 deg F (200 deg C). Season the Cornish hen generously with ground cumin, Aleppo pepper, and salt. Place the hen in a roasting pan and bake for 35-40 minutes until the skin is golden brown and the juices run clear.

While the hen roasts, simmer the pearl barley in salted water until tender, about 25 minutes. Drain any excess liquid. Stir the cherry tomato passata into the warm barley, heating until the sauce is slightly reduced and coats the grains.

To plate, mound the tomato-barley base in a shallow bowl. Carve the Cornish hen and nestle it on top. Add a generous dollop of cool, tangy labneh to the side. The heat of the roasted hen and the acidity of the tomato sauce should balance the creaminess of the labneh perfectly. Garnish with a final pinch of Aleppo pepper.