Preheat the oven to 180°C/ 350°F.

Add your pearl barley to a pan along with 1L of water. Bring that to a boil and cook the grains for 50 mins until tender.

Cut the sweet potato into thin medallions.

Coat the sweet potatoes in olive oil, salt and pepper. Roast in the oven for 30 mins until tender and caramelised.

Thinly shred your cabbage, pick the leaves off of your coriander, and chop your halloumi into triangles strips before slicing one red chilli and finely chopping the other.

Massage the red cabbage in a bowl with salt and the juice of 1 lime.

Combine 2 tbsp peanut butter and the juice and zest of 1 lime with finely chopped chilli and 4 tbsp of boiling water to form a thin dressing. Don't forget to season the dressing with salt and pepper.

Add a small glug of oil to the pan and fry the halloumi on either side for 2 mins until golden brown.

Now it's assembly time. Place a generous base layer of pearl barley in a large bowl before topping it with your sweet potato medallions, quick-pickled cabbage, coriander and halloumi. Drizzle with the peanut dressing, sprinkle on your fresh sliced chillies and enjoy.