Preheat oven to 375° F.

Place the sweet potato onto one half of a non-stick baking tray, and the cherry tomatoes onto the other half. Drizzle both with a little olive oil and season with salt and black pepper. Roast in the oven for 20 minutes or until potatoes are soft in the middle when tested with a small sharp knife. Set aside.

Rinse both the barley and lentils in cold water and drain thoroughly before adding both into a large mixing bowl.

Drizzle olive oil and squeeze over the juice of 1 small lemon. Season generously with freshly ground black pepper and add a pinch of salt.

Using one of the same saucepans used to cook the barley or lentils, cook the broccoli florets in a steamer on top of the saucepan. Alternatively, half fill another saucepan with cold water, bring to the boil over high heat then add the broccoli in a steamer. Cook over high heat for 2-3 minutes then drain and plunge into a bowl of iced water. This helps the broccoli to retain its bright green color when cooked and cooled. After 2 or 3 minutes of cooling in the iced water, drain broccoli again and add to barley mixture along with the roasted tomatoes and cubed sweet potato.

In a small bowl whisk together the mustard, vinegar, cumin, garlic, and olive oil and pour over salad, tossing well to coat everything evenly.

Stored in an airtight container in the fridge, this salad will keep up to 5-7 days.