1 cup of pearl barley
¼ red onion finely chopped
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
125g (4.4 oz) chopped tomatoes (eg grape)
½ a cucumber chopped
2 cups of spinach leaves
30g (1 oz) grated parmesan cheese

1. Cook the barley according to packet instructions.
2. Add all the salad ingredients (except the cheese) to a large bowl. 
3. Add the olive oil and balsamic to a small jar and shake well. Add to the salad and toss to combine.
4. Serve topped with grated cheese.