• 100 g (3½ oz/½ cup) pearl barley
• ½ teaspoon salt
• 2 red onions, diced
• 800 g (1 lb 12 oz) kent or jap pumpkin (winter squash), peeled and diced
• 300 g (10½ oz/1 bunch) dutch (baby) carrots, trimmed, scrubbed and sliced
• 2 celery stalks, sliced
• 1 garlic clove, finely chopped
• 1 teaspoon ground cumin
• 60 ml (2 fl oz/¼ cup) extra virgin olive oil
• 1 tablespoon finely chopped curly parsley
• 1 teaspoon lemon juice

Preheat the oven to 180°C (350°F). Put the barley in a saucepan with 1.5 litres (52 fl oz/6 cups) water. Add the salt and bring to the boil, then reduce the heat to low and simmer for 45 minutes.

Put the onion, pumpkin, carrot and celery in a large roasting tin. Add the garlic, cumin and olive oil, season with sea salt and freshly ground black pepper and cover with foil. Roast in the oven for 40 minutes.

Drain the barley. Remove the vegetables from the oven and stir the barley through the vegetables. Transfer to a large serving bowl and stir in the parsley and lemon juice.