Ideal to make in advance. Just add the croutons,
crunchy pepper and herbs at the last minute.
Preheat the oven to 200°C/400°F/gas mark 6.
Place two of the peppers on a baking tray and toss with
the olive oil. Roast for 20 minutes. Place the roasted peppers in a bowl and cover with cling film.
Cut the pitta bread into 2cm pieces and mix with the oil,
lemon zest and a pinch of salt. Place on a baking tray and cook in the oven for 4 to 6 minutes until the croutons are just crisp.
Boil the pearl barley for about 25 minutes in salted water, until tender but still al dente. Drain well, then tip the barley into a large bowl and pour over the honey lemon dressing. Mix well and let it cool.
Meanwhile, boil the broccoli tips in salted water until just tender, then drain and rinse in cold water.
Drain and pat dry.
Boil the peas for 4 minutes, rinse in cold water and drain.
Remove the peppers from the bowl, then peel off their skins and discard the seeds. Roughly tear into strips. Cut the remaining uncooked pepper into thin slices.
Add the broccoli, peas, peppers and remaining ingredients to the pearl barley and mix well. Divide
the salad between serving bowls and sprinkle over the pitta croutons.