Fill your kettle and boil it. Tip the barley into a small pan and add a pinch of salt. Pour in 150ml boiling water. Return to the boil and cover with a lid or baking tray. Reduce to a simmer and cook for 20-25 mins, till the water has been absorbed and the barley is tender with a slight bite. Meanwhile, set your grill to high.

Halve the peppers, and scoop out the seeds and pith. Thinly slice the peppers. Peel the red onions and cut them into thin wedges. Finely chop the rosemary leaves. Spread the peppers and onions out on a baking tray, and scatter over the rosemary. Gently toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide under the grill for 8–10 mins, turning halfway, till the veg is softened and darkened at the edges.

Meanwhile, peel the garlic and crush or finely chop it. Slide it into a small bowl. Grate in the lemon zest and squeeze in the juice. Add a pinch of sumach and a little salt and pepper. Whisk in 1 tbsp olive oil to make a dressing.

Dice the tomatoes and slide them into a large bowl. Drain the pearl barley if needed and tip into the bowl with the tomatoes. Add the grilled veg and pour over the lemon and sumach dressing. Fold everything together to dress.

Divide the salad between a couple of plates. Crumble the feta over the top and finish with a dusting of sumach to serve.