While the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
Once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.
Roughly chop the tomatoes and place into a large bowl. stir through the olive oil, tahini, nutritional yeast, lime juice, chopped garlic, Coriander and a large pinch of salt. cover and leave to one side for 10 minutes to allow the flavours to infuse.
Once ready to enjoy, toast the bread.
The tahini and olive oil create a creamy sauce for the tomatoes, while the garlic and lime juice add a delicious flavour.
