Smoky roasted pepper & barley salad

Boil the pearl barley according to pack instructions, then drain well and transfer to a large bowl.

Meanwhile, preheat the oven to 200ºC, gas mark 6. Place the tomatoes, peppers, garlic and half the basil leaves into a shallow roasting tin. Drizzle with 1 tbsp oil, then sprinkle over the spice blend and a little salt and mix together. Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and nicely browned.

Mix together the lemon juice and remaining 1 tbsp olive oil, then stir into the drained barley, with the remaining basil leaves, roughly torn.

Stir in the roasted vegetables and their juices. When ready to serve, fold in the rocket leaves, scatter over the almonds and serve.