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Wash the barley until the water runs clear, strain through a sieve and add to a medium saucepan. Add enough water to cover by about 5 centimetres and then bring to the boil on medium-high heat. Cook for 50-60 minutes, or as per the packet instructions until cooked through but with a slight bite. Strain through a colander placed in the sink and leave to drain and dry out.
Preheat the oven to 220C. Place the first 7 ingredients with the lemon slices, ¾ teaspoon salt and 90ml of oil onto a large baking tray and bake for 20 minutes, until the vegetables have softened and taken on colour.
Once the vegetables are cooked, transfer into a mixing bowl. Squeeze the garlic out of their papery skins (discard the skins). Add 15 grams of torn basil, all the maple syrup and lemon juice to the mixing bowl and toss gently to combine.
Once the barley is dry, place into a mixing bowl and add the parsley and the remaining 1 tablespoon of olive oil, and mix to combine. Transfer the barley mixture onto a large serving platter and layer the tomato and carrot mixture on top. Sprinkle over the remaining basil leaves and serve warm or at room temperature.vegan,