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.
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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.