This recipe is an invitation to see barley in a new light – the bright light of summer. The grain is so commonly associated with belly-warming winter soup, it’s like a popular sitcom actor who is forever pigeonholed into the one narrow role that made them famous. This dish lets the supremely healthful grain show off its true versatility.

Just like farro or quinoa, barley is excellent when cooked and chilled – it’s tender and mildly nutty, with a delightful chew – and it begs to be tossed with crisp, colourful produce for a change.