Press the tofu to drain off any liquid

Cut the lemons in half and squeeze the juice into a container, catching any pips in your free hand

Add the olive oil, nooch, dried mint, garlic powder, and a pinch of salt, and stir to form a smooth paste

Cut the tofu into 8 strips

Put the tofu strips in the container and coat in the marinade

Leave to marinate in the fridge for at least 2 hours

Preheat oven to 180°C after 2 hours' marinating time

Remove the halloumi from the marinade and bake it in the oven on the lined baking sheet for 25 minutes

Peel the red onions and slice them thickly

Place a large saucepan over a medium heat and add a drizzle of olive oil

Once warm, add the onion slices and a pinch of salt, mix well and cook for about 10 minutes until the onion softens

Mix the vegetable stock pots with the boiling water in a heatproof jug

Trim, halve, and core the red peppers, cut into small cubes and halve the tomatoes

Add the peppers to the onions and cook for another 5 minutes before adding the pearl barley and hot vegetable stock

Cook the pearl barley according to the packet instructions until the barley has absorbed all the water and becomes soft

Warm a griddle pan over a medium-high heat, lay the marinated tofu strips on the pan, and sear for 2 minutes on each side to create lovely dark griddle lines

Transfer the halloumi to a plate and season with a good pinch of salt

Remove the pearl barley from the heat, slice the mint leaves, and mix through the pearl barley, along with the mixed leaves and tomatoes

Halve the lemon and squeeze in the juice from both halves, catching any pips in your free hand

Spoon the salad onto the bottom of a large serving plate and top with the halloumi slices