Pour the pearl barley into a pan and sprinkle in a pinch of salt. Pour over enough boiling water to cover the barley by a couple of cms, then pop on a lid and bring back to the boil. Reduce to a simmer, cover with a lid and cook for 15 mins, but set your timer for 10 mins (see step 2).

While the barley cooks, trim the woody ends off the French beans. When the barley has 5 mins remaining, add the beans. Cover and continue to cook for the remaining 5 mins. Drain and set aside to steam dry in the sieve or colander.

Trim the tops from the carrots. Take a large handful of the carrot tops and wash and roughly chop them. Scrub the carrots and peel them, then use the vegetable peeler to peel them into ribbons. When you get down to the cores and you can’t peel any further, finely slice the cores. Trim the roots and any ragged leaves off the spring onion, then finely slice the spring onion, white and green parts. Pop them all in a bowl.

Make the dressing by zesting the lemon into a bowl and squeezing in the juice. Whisk in 1 tbsp each honey, mustard and olive oil and a pinch of salt and pepper.

Add the beans and barley to the carrot ribbons. Spoon over the dressing and toss to coat. Heap generously onto a couple of plates and serve.