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Heat the oven to 180c / 355F fan.
Place the peppers on a baking tray, dress with the thyme, olive oil, salt, and pepper.
Bake until completely tender, around 20 mins and set aside until cool enough to handle.
Remove the stalks and tear into thick strips — discard any excess seeds and loose skins.
Dress with the vinegar and set aside.
Meanwhile rinse the pearl barley, place in a saucepan covered with plenty of cold, salted water.
Simmer until tender and drain.
Meanwhile make the pesto — place the spinach, garlic, pine nuts, Parmesan, olive oil and a little lemon zest in the food processor.
Blitz until smoothish.
Add salt and lemon juice to taste.
In a large bowl stir together the barley and pesto.
Stir in the remaining spinach leaves.
Arrange the barley onto a serving plate and top with the peppers and blobs of ricotta.