Roasted Heirloom Tomato & Grain Salad

Prepare and cook barley according to on-pack instructions until tender. Drain and rinse under cold water and set aside.

Pre-heat oven to 180°C. Cut larger tomatoes in half, leaving smaller cherry tomatoes whole. In a bowl, toss the tomatoes in olive oil and season with salt and pepper. Place onto a roasting pan and cook for 15 minutes.

In a large bowl, combine cooked Superblend, roasted tomatoes (including any juices in the pan), feta, pine nuts, basil and chives. Season to taste with salt and pepper. Drizzle with extra olive oil and serve.