To make the pickled sultanas, add all the ingredients to a small pot and bring to a simmer. Cook for about 5 minutes over low heat. Remove from the heat and allow to cool. Decant into a jar with the bay leaf until use. The sultanas will absorb more of the pickling liquid over time.

Preheat the oven to 200C/400F and line a large baking tray with non-stick baking paper or a silicone baking sheet.

Peel the carrots, and cut them in half. Cut the thicker halves in half again and put them in a bowl with the thick red onion slices.

Add the olive oil and toss the vegetables until well coated.

Add the cumin and the fennel seeds and toss again. Spread the vegetables out on the lined baking sheet and roast for around 35 – 45 minutes until cooked through and starting to caramelize around the edges.

While the vegetables are roasting add the barley to a small pot with 3 cups of water and the stock cubes. Bring to a boil and cook over medium-low heat for 25-30 minutes. Drain and rinse briefly under cold water to stop the cooking process. Set aside.

Once the vegetables are cooked pick out any of the large thyme stalks (if you used them) and scrape them into a bowl with the cooked barley. Add in any of the fennel seeds from the pan. Toss to combine.

Chop the parsley and grate the orange zest and add it to the salad.

Mix all the dressing ingredients until emulsified and the honey has dissolved. Add this to the salad and toss until well combined. Add the pickled sultanas. Add another splash of vinegar and salt and pepper if necessary.

Serve on a large plate and scatter over the toasted almonds.