Substitute the barley with quinoa for a gluten-free salad, and crumble in a little feta or add cubes of pan-fried haloumi for another delicious version.
¾ cup pearl barley, well rinsed
3 corn cobs or 1½ cups frozen corn kernels, thawed
2 tablespoons olive oil
10 yellow cherry tomatoes, halved
2 spring onions, thinly sliced
4 tablespoons olive oil
2 tablespoons lime juice
1 clove garlic, crushed
handful coriander leaves
1 teaspoon honey
sea salt and freshly ground pepper
Dressing: Place all the ingredients in a food processor and process until smooth.
Salad: Cook the barley in plenty of boiling salted water for about 25 minutes until tender. The barley will still be a little chewy when cooked. Drain and rinse in cold water then drain well again. Place in a large bowl.
Cut the kernels off the corn cobs. Heat the oil in a sauté pan and cook the corn with a good pinch of salt until just tender and lightly golden. Add to the barley, scraping in any oil left in the pan.
Pour over the dressing and combine well. Fold through the cherry tomatoes and spring onions.
Transfer to a serving bowl and top with extra coriander if desired.