Take the first 6 ingredients and popp them into the oven. Roast them for about half an hour at 200°C.
At the same time, put the water to boil. Once it is boiling, add the bay leaves and the barley and leave it to simmer until the barley is chewy – about 25 minutes.
When the barley is almost cooked and the roasted veggies almost done, add a tbsp of olive oil to a hot pan and cook the onion until translucent. Add the peas and after another couple of minutes add the spinach. Stir and cook with the lid on for 2-3 minutes, then add the grated garlic and toss to cover.
Drain the barley and add it to the pan, together with the roasted veggies and the dressing (made with the last 5 ingredients). Toss to cover.
Optional: add a couple of finely sliced chilies.
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