I don’t think that I ever tasted proper barley before. I know my mom uses it in Chinese soups, but I’ve never had it as a main. And oh, did I fall in love with my first barley meal!

This makes  perfect use of cherry tomatoes from the backyard garden! And only with a handful of ingredients (barley, roasted tomatoes, oil, peas and 40 minutes for roasting), I had this several times throughout August.

I topped my salad with a sprinkle of dried chili pepper (just because I like the kick of heat), but it still tastes amazing without the chilies. (I didn’t make the salad dressing, it was flavourful as is.)

Check out the full recipe from Family Feedbag here.