Warm your oven to 200°C/Fan 180°C/Gas 6. Tip the pearl barley into a small pan and add a pinch of salt. Pour in 300ml boiling water. Put the pan onto a hob and bring to the boil, then reduce to a gentle simmer. Pop a lid on the pan and cook the barley for 20-25 mins, till the grains are tender with a slight bite.

Meanwhile, peel and finely chop the red onion. Finely dice the cucumbers. Chop the tomato to match. Slide the onion, tomato and cucumber into a large bowl.

Strip the kale leaves away from the stalks. Finely shred the kale leaves. Add the kale leaves to the large bowl. Pick and finely chop the mint leaves. Peel and grate the garlic. Finely grate the lemon zest. Add the mint, garlic and zest to the bowl. Squeeze in half of the lemon juice and add 1 tbsp oil and a good pinch of salt and pepper. Toss till combined.

Line a baking tray with greaseproof paper or foil and pop the salmon fillets on top. Drizzle with 1 tbsp olive oil and season with salt and pepper. Slide the salmon into the hot oven and roast it for 12-15 mins, till cooked through and flaky when pressed with a fork.

Drain the cooked barley if necessary. Add the barley to the salad in the bowl and toss together till combined. Divide the veg and barley between 2 warm plates and top with the roast fillets of salmon. Serve with wedges of the remaining lemon on the side for squeezing.