Gather your mise en place; collect all equipment and ingredients before starting.

Preheat the oven to 400°F. 

In a medium frying pan over medium heat, add the pearl barley and toast until just lightly browned, stirring often. Transfer from the pan into a medium pot and cover with water, then bring to a boil over high heat and By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce to a simmer for 25 – 30 minutes or until tender. 

Peel the carrots, then cut into a roll cut by slicing a piece a few inches thick on a bias, then rotating the carrot with each cut. 

Remove the core of the fennel and slice into 1 inch thick slices. Combine with the carrots and toss with olive oil and sumac. Place onto a parchment lined baking sheet and roast in the oven until browned and tender, approximately 20 – 30 minutes. 

Mince the shallot and garlic finely. 

Remove the stems of the dill and chop the fronds. Remove the leaves of the parsley and chop. 

For the dressing, combine the mustard, vinegar, honey and orange in a bowl and whisk until well combined. Continue to whisk while slowly streaming in the olive oil. Add chopped parsley and dill and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. 

Once the barley is tender, drain well and allow to cool slightly. Combine with the fennel, carrots, shallots, garlic and dill and mix well. Add the dressing and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. 

Gently mix in the arugula and feta and serve at room temperature or warm.