Step 1

Cook pearl barley according to package directions. Set aside to cool.

Step 2

Pre-heat oven to 425°F.

Step 3

Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.

Step 4

Spread cauliflower on a large baking sheet.

Step 5

Roast cauliflower, turning occasionally, for 20-30 minutes, until soft and golden in places.

Step 6

Shake together all vinaigrette ingredients.

Step 7

Toss all salad ingredients together, divide into 4 sealable lunch containers, and store refrigerated until you're ready to eat.

Step 8

Store in the fridge for up to 4 days.

Step 9

Serve cold or warm up if you'd prefer.