Soak pearl barley for atleast 5-6 hours (or overnight)

Add more water to the soaked barley and pressure cook for 3-4 whistles

Spread the cooked barley on a plate and let it cool completely

Soak red cowpea beans in hot water for atleast an hour

Pressure cook for 4 whistles with a little salt

Strain the cooked cowpea beans and let it cool completely

In a small frying pan, heat a little olive oil and saute the bellpepper strips for 3-4 minutes on high flame. This is an optional step. You can add the raw bellpeppers directly in the salad too

Cut carrot and tomato into thin strips

In a wide salad mixing bowl, take the cooked barley, cooked cowpea beans, sauteed bellpeppers, carrot and tomato strips

In a small bowl, take the ingredients for the salad dressing and whisk together

Add the dressing to the salad and gently toss together

Toast chopped almonds in a hot pan for 3-4 minutes

Before serving, add the toasted almonds on top of the salad for the crunch