Tip the barley into a pan with a pinch of salt. Top up the pan with 200ml boiling water. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 25 mins, till tender.

Pull the silks and leaves off the baby corn cobs. Slice the baby sweetcorn on the angle into 1cm thick pieces. Pop a deep frying pan or wok on a medium heat and add ½ tbsp oil and the pieces of baby corn. Fry, stirring every so often, for 3 mins till the corn are browned and a little charred. Tip the cooked corn into a large bowl and allow to cool.

Halve the heirloom tomatoes. Peel and finely chop the red onion. Halve the avocado and scoop out the stone. Scoop the flesh out of the skin and chop the avocado into small pieces. Slide the tomatoes, onion and avocado into the bowl with the cooked corn.

Peel and grate the garlic clove into the bowl with the veg. Zest in the lime and squeeze in the juice. Add a pinch of cayenne pepper (cayenne pepper is hot, so use as much or little as you prefer). Pour in 1 tbsp olive oil and a little salt and pepper and stir well.

When the barley is cooked, drain it and allow to cool slightly. Tip the barley into the bowl of veg and add the watercress. Fold together, divide the salad between a couple of plates and serve.