Greek(ish) Tomato Barley

Rinse the pearl barley. Finely slice the garlic. Heat 2 tbsp olive oil in a pan over a medium heat and fry the garlic for 2 mins. Add the tomato purée, fennel seeds and cinnamon and cook for 1 min. Add the canned tomatoes, barley and stock, season with salt and pepper, then simmer for 45 mins, stirring often to prevent it from sticking to the bottom.

Heat the grill and grill the broccoli for 8 mins, turning halfway. Meanwhile, finely slice the red onion and tip it into a bowl with the lemon juice. Tear the olives in half, chop the dill and add both to the bowl along with the broccoli. Give it a mix and season with salt and pepper.

Serve the tomatoey barley in bowls and top with the broccoli salad.