Rinse barley several times until water runs clear.

Soak in water 30 minutes.

Bring 3 to 4 cups water to a boil, add pinch of salt and soaked barley.

Cook over medium heat about 20 minutes, until tender but slightly chewy.

Drain and rinse briefly under cold water. Pat dry with clean kitchen towel or kitchen paper.

Add 2 Tbsp lemon juice and chill in refrigerator.

Preheat oven to 400 degrees F.

Spread bell peppers and zucchini in single layer on baking tray. Sprinkle with two pinches salt and drizzle with 3 Tbsp olive oil.

In separate oven-safe dish, place cherry tomatoes, sprinkle with a pinch of salt and drizzle with 1 Tbsp olive oil.

Roast vegetables about 30 minutes and tomatoes about 20 minutes.

Once vegetables are slightly cooled, combine in large bowl along with any roasting juices and oil.

Add chilled barley, corn, chickpeas, apple cider vinegar and 3/4 tsp salt.

Taste and adjust seasoning with more salt, vinegar or olive oil as needed.

Chill at least 1 hour.

Just before serving, stir in chopped parsley and squeeze over fresh lemon juice to taste.