Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Scrub the beetroot and cut it into 1-2cm-thick wedges (see our tip on beetroot prep, overleaf). Trim the dry tips off the fennel bulb, setting any fronds aside for garnishing. Cut the fennel into 1cm-thick slices. Spread the beetroot and fennel out on a baking tray and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 25 mins, till both are tender.

Meanwhile, tip the pearl barley into a small pan and add a pinch of salt. Top up the pan with enough boiling water to cover the barley by 2-3cm. Bring to the boil, then reduce to a simmer, cover and cook for 20-25 mins, till tender.

While the rice and veg cook, cut the cheddar into 1cm-thick cubes. Roughly chop the parsley leaves and stalks. Quarter the apple and slice out the core. Cut the apple into thin slices. Set aside.

Peel the garlic and grate it into a bowl. Add 1 tbsp each wholegrain mustard, cider vinegar and olive oil to the garlic. Season with a little salt and pepper. Stir well to make a dressing.

When the barley is tender, drain it and rinse with cold water to cool it down. Shake dry and tip the barley into a bowl. Add the fennel and beetroot, the cheddar, parsley and apple. Fold through the mustard dressing and serve.