Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain and set it aside

Meanwhile, mix lime juice, zest, 2 tbsp of oil in a jar. Season dressing with salt and pepper, set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add beetroot, cook turning occasionally, until tender. Season with salt and pepper.

Transfer beetroot to a large bowl. add in the warm barley, pomegranate arils, cashew pieces and halved tomatoes and dressing. Toss to coat, season with salt and pepper.

Garnish with coriander and serve