Fill and boil your kettle. Tip the pearl barley into a pan with a pinch of salt. Top up the pan with 150ml boiling water. Bring back to the boil, then reduce to a simmer, cover with a lid and cook for 20-25 mins, till the barley is tender. Keep your eye on the pan, and if it looks like drying out too quickly add a splash more water.

Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the carrots and trim the ends (no need to peel). Slice the carrots on the diagonal into 1cm-thick rounds. Peel and slice the red onion into wedges. Spread the carrots and onion out on a baking tray and season with 1 tsp China 5 spice and a pinch of salt and pepper. Pour over 1 tbsp olive oil and toss to coat. Slide the veg into the oven and roast for 20 mins, till tender.

Meanwhile, peel and grate the garlic and ginger into a bowl. Thinly slice the coriander stalks and add them to the bowl. Drizzle in 1 tbsp each honey and olive oil. Zest in the orange and squeeze in the juice from 1 half. Add 1 tsp China 5 spice and a pinch of salt and pepper. Stir to make a dressing.

Trim the base off the pak choi. Roughly shred both the leaves and stalks.

Drain the barley if needed and tip it into a bowl. Add the roast veg and the pak choi. Pour over the dressing and toss together. Divide the salad between 2 warm plates and top with coriander leaves to serve.