Serves: 10
Prep time:

Method

1. Cook both the pearl barley & black barley in boiling salted water until tender, refresh in ice cold water & put aside for later
2. For the blistered Romano capsicums, place approx. 400g of mixed red & yellow Romano peppers in a large bowl with 2 tablespoons of olive oil, mix until the capsicums are well coated. Once coated place over an open flame turning regularly until the skin starts to blister & turn black. Place back into a bowl and cover tightly with glad wrap, leave for 10 minutes to loosen the charred skins. After 10 minutes scrape the skin off with a sharp knife & slice finely into rings.
3. For the slow roasted heirloom tomatoes take 500g of mixed heirloom tomatoes & slice in half, place cut face up on a non stick baking tray or parchment paper, drizzle with extra virgin olive & sea salt flakes. Add lemon thyme leaves & roast on 150oc for 30 minutes. Chill & set aside.
4. To mix the salad place both the pearl barley & black barley in a large mixing bowl with the Italian dressing, add in the peeled broad beans, blistered capsicums & the roasted heirloom tomatoes retaining 50g for the garnish. Gently toss the salad & season with the sea salt flakes, black pepper and baby basil leaves.
5. Place salad in desired bowl or plate and garnish with roasted heirloom tomatoes, baby basil leaves & a final drizzle of Italian dressing