Method

1. Preheat oven to 180C. Line a baking tray with baking paper and brush with olive oil.

2. Arrange cherry tomatoes and whole garlic cloves on the baking tray. Drizzle with olive oil and season with salt. Roast for 30 minutes.

3. In a small saucepan combine with the pearl barley and water, cover with a lid and bring to the boil, reduce to a simmer and cook covered with a lid for 20 minutes until the pearl barley is soft. Drain any excess water and set aside.

4. Make the pesto by combining all of the pesto ingredients in a food processor and blitz until you have a rustic paste. Taste and add more salt and or vinegar if needed.

5. To assemble the salad, toss the pearl barley with the pesto and baby spinach, season to taste.

6. Layer the roasted tomatoes and garlic cloves, drizzle over a little of the roasting juices from the tomatoes and top with the pepitas just before serving