Method

• 1.
  Preheat the oven to 140C. Line a baking tray with baking paper.
• 2.
  Place tomatoes on the tray, season and drizzle with oil. Roast for 45 minutes or until softened and blistered.
• 3.
  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).
• 4.
  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.
• 5.
  Combine oil and reserved pickling liquid, then season and set aside.
• 6.
  Cook the pearl barley according to packet instructions. Drain and set aside.
• 7.
  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.