250g cherry tomatoes, halved
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1 bunch baby turnips (see notes), trimmed
350ml white wine vinegar
1/2 cup (110g) white sugar
1 star anise
1/2 tsp brown mustard seeds
3 cardamom pods, crushed
1 cup (200g) pearl barley
4 spring onions, thinly sliced
1 1/2 cups (120g) flaked almonds, toasted
Preheat the oven to 140C. Line a baking tray with baking paper.
Place tomatoes on the tray, season and drizzle with oil. Roast for 45 minutes or until softened and blistered.
Using a mandoline, thinly slice turnips into 1mm-thick rounds. Combine vinegar, sugar, star anise, mustard seeds, cardamom, 1 tsp salt and 1/2 cup (125ml) water in a saucepan. Stir over medium-low heat until sugar and salt dissolve. Add turnip and bring to a simmer (do not boil).
Remove pan from the heat and set aside to cool for 30 minutes, then chill until cooled completely. Drain the turnip, reserving 1 tbs pickling liquid.
Combine oil and reserved pickling liquid, then season and set aside.
Cook the pearl barley according to packet instructions. Drain and set aside.
To assemble salad, spread half the barley over a platter, add half the pickled turnip, tomato, spring onion and toasted almonds. Season, then repeat with the remaining ingredients. Drizzle with dressing to serve.