I’ve never had roasted barley outside of barley tea, so not sure if I’ll get the flavors right, but I’m thinking hearty salad. Roast a pan of bell pepper and kabocha (or similar squash) with a clove of garlic. Cook/drain a little toasted barley (not a ton, just a pleasant amount for texture/flavor) while that’s in the oven. Greens, roasted veg, cooked barley, conveniently leftover chicken, thin-sliced green onion, sprinkle of dried cranberries. Roast garlic goes in the vinaigrette.