This warm pearl barley salad with roasted carrot and fennel are delicious. It’s tossed with tahini. This recipe is for four people, but you can save a batter to eat another day (I love meal-prepping this kind of food because it stays suitable for up to a week!) 

Tip: if you don’t have any pearl barley, you can also use quinoa, buckwheat or brown rice; that will make it gluten-free.