Step 1

Preheat oven to 220°C (200°C fan-forced). Place 2 rimmed baking trays in the oven. In a large bowl, toss the cauliflower, potatoes, brussels sprouts, mushrooms and onion with half the oil. Season with salt.

Step 2

Arrange the cauliflower mixture over the hot baking trays. Roast for 25 mins or until the vegetables are browned and crisp-tender.

Step 3

Meanwhile, cook the barley in a large saucepan of boiling water for 25 mins or until tender. Drain well.

Step 4

Combine the lemon, parsley, shallot, 1/4 tsp salt and the remaining oil in a small bowl. Set aside for 10 mins to develop the flavours.

Step 5

Sprinkle barley over the cauliflower mixture. Spoon over the lemon salsa and sprinkle with almond and pistachio.