Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Tip the pearl barley into a small pan and add a pinch of salt. Pour in enough hot water from the kettle to cover the barley by a few cms, then set the pan on a high heat and bring back to the boil. Reduce to a simmer, cover with a lid and cook for 20-25 mins till the pearl barley is tender but still has a little bite. When cooked, drain and rinse with cold water.

While the barley simmers, halve the red pepper and scoop out the seeds and white pith. Chop the pepper into small pieces. Cut the tomatoes into 8 wedges each. Pop the pepper and tomatoes into a roasting tin. Add 1 tbsp olive oil and a pinch of salt and pepper, and toss everything together. Slide the veg into the oven to roast for 15 mins.

Meanwhile, trim the woody ends off the French beans. Chop the beans into 2-3cm-long pieces.

Zest the lemon and squeeze the juice into a small bowl. Roughly chop the olives. Peel and grate the garlic. Add the olives and garlic to the lemon. Add 1 tbsp capers and 1 tbsp olive oil. Add a little salt and pepper and stir to make a dressing.

When the veg have roasted for 15 mins, add the French beans to the tin. Toss together and return to the oven for 6-8 mins, till the beans are tender and lightly browned.

Tip the pearl barley into a serving dish. Add the roasted veg and the caper and olive dressing. Fold in the rocket, mixing gently to coat everything in the dressing. Serve straight away.