Directions

• Pre heat your oven to 180℃/gas mark 4. 
  
• Boil washed pearl barley for 50 minutes (or according to instructions on back of packet)
• Empty tomatoes on baking tray and cover in olive oil, salt and nigella seeds. On the other side of the baking tray lay the Romano peppers, spring onions, garlic, red chills and cover in olive oil and salt. Pop in the oven and roasted for 30 minutes
• Remove the ends of the green beans and boil these for 7 minutes. Remove and allow to cool
• Check the pearl barley and stir every 10 minutes, making sure it does not stick to the bottom of the pan.
• Steam ¾ of the spinach until wilted (keep the rest for later).
• Remove the roasted vegetables from the oven and allow them to cool.
• Remove the tops of the spring onions and slice the body into strips, place in serving dish.
  Slice the peppers into thin strips, slice the chilis and place in serving dish.
  Add the tomatoes to the serving dish with the green beans and spinach.
• Drain the cooked pearl barley (it should still have a slight crunch but most water has been soaked up).
• Mix the pearl barley into the serving dish and mix all the vegetables into in. The juice residue from the tomatoes will coat the pearl barley
  Mix in the chopped coriander and parsley
  Add a large glug of olive oil over the dish and 2 table spoons of apple cider vinegar with the juice of 2 lemons. Mix this all in, with optional chili flakes, salt and pepper.
  Mix in the remaining 1/4 of uncooked spinach into the dish.
• Serve with a side salad.