1.Preheat oven to 220°C. Place beetroot and onion on a large oven tray; drizzle with oil. Roast 20 minutes.
2.Add broccoli; roast a further 15 minutes or until golden and tender.
3.Cook pearl barley in a medium saucepan of boiling water for 40 minutes or until tender; drain well.
4.Combine tahini, warm water and lemon juice in a small bowl.
5.Toss roasted vegetables and parsley through warm barley. Drizzle with tahini dressing to serve.
You could also use fresh mint or coriander. The salad tastes just as good at room temperature, so any leftovers will make a great packed lunch.Note