Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place the barley in a large saucepan and cover with plenty of cold water. Bring to the boil and boil for 5 minutes. reduce the heat cover and simmer for 1 hour until tender to the bite.
Place the aubergine, courgette and pepper on a baking sheet and drizzle with 2tablespoon of the olive oil. Roast for 30 minutes until tender. Set aside until required.
Heat the remaining oil in a frying pan and add the sliced onion, cook gently until softened and beginning to colour. Add the chilli and continue to cook, stirring frequently until the onions are a deep golden brown. Set aside
When the barley is cooked drain and refresh under running cold water for a moment then drain well.
Tip into a large mixing bowl, add the roasted vegetables, chopped herbs and hazelnuts. Season well then toss together until well combined. Transfer to a serving dish.
Scatter the onion and chilli over the top of the salad
To make the Tahini Dressing:
Whisk the tahini together with the garlic, lemon juice and 2 tablespoon cold water. Season with salt and pepper. Serve along side the salad.
The salad will keep in the refrigerator for up to 3 days.Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)