Method

• 1.
  In a saucepan of boiling water, cook barley for 25 minutes or until tender, then drain and stand to cool.
• 2.
  Meanwhile, place tomatoes, fennel, bay leaf and vinegar in a small saucepan. Cover with 1 cup (250ml) water, place over medium-high heat and bring to a simmer. Simmer for 7-8 minutes or until tomatoes start to break down and reduce slightly. Remove from heat, stir through oil and stand for 30 minutes to infuse.
• 3.
  Heat a heavy-based saucepan over high heat. Add onion, cut-side down, and cook, without stirring, for 15 minutes or until blackened. Carefully add enough water to half cover onion. Bring to a simmer, cover and cook, turning halfway, for 20 minutes or until onion is soft and liquid is almost reduced. Gently break up onion with a spoon and place in a bowl. Toss through tomato mixture and transfer to a serving bowl. Top with barley and scatter with rosemary and flowers, if using.