Artichoke and barley salad with soft-boiled eggs

Method

1. Put the pearl barley in a large pan of salted water and bring to the boil. Cook at a rolling boil for 10 minutes, then reduce the heat, cover and simmer for about 30 minutes until tender. Drain in a fine colander.
2. Meanwhile, bring a second smaller pan of water to the boil and carefully lower in the eggs. Boil for 7 minutes exactly. Once cooked, transfer to a bowl of cold water to cool.
3. Use a sieve set over a large bowl to drain the artichokes, catching the oil in the bowl. Set the artichokes aside, whisk the lemon zest and juice, garlic and 1 tsp honey into the oil, then season well with salt and pepper. Put the almonds in a dry pan and toast for 3 minutes over a medium heat until fragrant, then add the cumin seeds and cook for 1 more minute. Add the remaining teaspoon of honey and mix.
4. Add the drained barley, rocket, olives and artichokes to the bowl of dressing and toss well. Divide among serving plates (or pile on a platter), then peel and halve the eggs and nestle in. Sprinkle with the honeyed almonds.