Preheat oven to 180°C/356°F.

Slice your onions into thin strips and leave to soak in white wine vinegar whilst you prepare the salad - use enough vinegar to cover the onions (about 4 tbsp).

Dressing time. To a jar, add your tahini, 1 tbsp soy sauce, 1 tsp chilli flakes, 2 tbsp white wine vinegar, a splash of olive oil and water. Screw the lid on tight and shake until all of the ingredients are combined.

Use your pearl barley as the bed for the salad and top with your mushrooms, roasted kale, pickled red onion, fresh coriander and a sprinkle of chilli flakes. Drizzle your dressing over your salad and get stuck in.