2 garlic cloves, skin removed and crushed with the side of your knife
Extra virgin olive oil
WHAT YOU DO
Heat the oven to 180C and line a tray with baking paper.
Roughly chop the vegetables and evenly spread on the baking tray. Sprinkle over a little salt and drizzle with the olive oil. Cook for 30-40 minutes or until the vegetables are cooked.
While the vegetables are cooking bring around 3 cups of water to the boil in a medium sized pot. Sprinkle in the chicken stock powder and add the barley. Cook for around 30-40 minutes or until the grains become soft and tender. Drain any excess liquid.
Once the vegetables and barley have cooked, toss them into a large mixing bowl to combine. This salad is equally delicious whether its served warm or cold.