Pearl Barley Sirena Tuna Salad with Herb Pesto

Directions

1. Boil the barley in a large pot of salted water until al dente. Drain and set aside.
2. Whilst the barley is cooking place tomatoes in a roasting tin with 50 ml of the oil, vinegar, salt and pepper. Roast for 30 minutes or until they start to burst.
3. Make the herb pesto by blitzing the almond and garlic in a food processor. Add herbs, the remaining olive oil and whiz until smooth. Season with salt and pepper and the juice of half a lemon.
4. Toss the grains with the pesto, add the chunks of tuna, the roasted tomatoes and their juices and drizzle with the remaining lemon juice. Serve with extra basil leaves, if liked.
5. Note: You can also make this salad using quinoa, farro or brown rice instead of pearl barley. Alternatively, you can use cashew nuts instead of almonds.