Lemon and dill dressing
1.Preheat oven 240°C (220°C fan-forced).
2.Cook barley in small sauce pan of boiling water, uncovered, about 20 minutes or until just tender; drain. Rinse under cold water; drain.
3.Meanwhile, place tomato, cut-side up, on lightly oiled oven tray. Roast tomato, uncovered, about 15 minutes or until just softened.
4.Place ingredients for lemon and dill dressing in screw-top jar; shake well.
5.Place barley and half of the tomato in medium bowl with capsicum, onion, parsley and dressing; toss gently to combine. Top with remaining tomato.