Barley and vegetable salad

Gently cook onion in oil for 7–10 minutes, until lightly browned. Rinse barley in a sieve. Add to pan, stir well, then immediately pour in water. Bring to a gentle boil, cover pan with a lid and cook gently until semi-tender, about 40 minutes (the barley should still have some texture). Remove lid and if barley is wet continue cooking until dryish, stirring often. Season with salt to taste, ½ tablespoon extra-virgin olive oil and freshly ground black pepper to taste. Cool.

Put carrots in a small saucepan, cover with cold water and add a pinch of salt. Bring to the boil. Lower heat and cook gently until nearly tender. Drain and let them steam dry for a few minutes. Have ready oil, vinegar, garlic, cumin, paprika and salt mixed together in a bowl. Add carrots and toss. Leave to cool, tossing carrots from time to time.

Trim beetroot without nicking the flesh and wash well. Cover beetroot with cold water in a pan and bring to the boil. Cook for about 20 minutes, or until tender when pierced with a sharp skewer. Drain. When cool enough to handle, peel and discard skins, any root or stalks. Put beetroot in a bowl with oil, salt, lemon zest and juice, mint and dill, if using. Toss gently.

Dish barley into serving bowls and arrange carrots and beetroot on top. Garnish with spoonfuls of ricotta or slices of feta, if using. Drizzle with a little extra virgin olive oil. Scatter over parsley and hazelnuts, then sieve over a little paprika. Serve immediately.