Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the pearl barley into a small pan. Add a pinch of salt and cover with 150ml boiling water. Bring to the boil, then cover the pan and reduce to a simmer. Cook for 20-25 mins, till the grains are tender with a little bite.

Meanwhile, chop the tomatoes into 6-8 wedges each and arrange them in a roasting tin. Halve the chicory lengthways and cut into thin wedges. Nestle into the roasting tin with the tomatoes. Peel the garlic clove and finely slice it. Scatter the garlic over the top of the sliced veg, along with a pinch of salt and pepper. Pour over 1 tbsp olive oil and toss everything together. Slide the roasting tin into the oven and roast for 20 mins, till the chicory is golden and caramelised.

Shred the wild garlic leaves. Pour 2 tsp balsamic vinegar into a bowl. Whisk in 1 tbsp olive oil and a pinch of salt and pepper to form a dressing.

When the barley is cooked, drain it and rinse with cold water to cool. Tip into a large salad bowl. Top with the roasted veg, the wild garlic and peppery salad leaves. Pour over the dressing and fold together. Divide between 2 plates and serve.