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Preheat oven to 190°C Fan.
Place the aubergine and sweet potato chunks onto a large baking tray. Drizzle with olive oil, a pinch of salt and mix well, ensuring all of the vegetables get coated in the oil — if not, add a dash more. Cook for 30 minutes, or until the sweet potatoes and aubergines feel soft. Once soft, remove from the oven and leave to one side until needed.
While the vegetables roast, cook the pearl barley according to the instructions on the packet. Once cooked, rinse well and spoon into a large mixing bowl.
To the mixing bowl, add the chopped almonds, sun-dried tomatoes — plus 2 tablespoons of oil from a jar (or olive oil), the juice of 1 lemon, a squeeze of honey (or maple syrup), the chopped coriander and another pinch of salt. Mix well until everything comes together.
Once the roasted vegetables are cooked, mix them through the salad and spoon into a large serving bowl.