Step 2. To make the pesto, blend all ingredients in a food processor until smooth, set aside.
Step 3. Place the broccoli on a baking tray and drizzle with olive oil. Cook in the oven for 15-20 minutes.
Step 4. Combine the broccoli, cooked barley* and cherry tomatoes in a bowl and toss. Dress with a few tablespoons of pesto. Top with fresh basil leaves, if using, and a sprinkle of cashew nuts.
*Note: Place barley in a saucepan with 1 cup of water. Bring to the boil and gently simmer for 20-25 minutes until tender, drain.