1. Heat the oven to 200°C fan. Toss the onion, peppers, courgette and tomatoes with 1 tbsp olive oil, salt and pepper. Roast for around 25 minutes until softened and lightly coloured.
2. Meanwhile rinse the barley or freekeh. Place in a saucepan with the stock and bring to a gentle simmer. Cook for 25–30 minutes until tender but still with a pleasant bite. Drain any excess liquid if needed.
3. Heat a wide pan over medium‑high heat with the remaining olive oil. Add the beef mince and cook until well browned, breaking it up with a spoon.
4. Stir in the garlic, cumin, paprika and oregano. Cook for a further minute until aromatic, then add the tomato purée and cook briefly to deepen the flavour.
5. Fold the cooked grains and roasted vegetables into the pan with the beef. Toss everything together so the juices coat the grains evenly.
6. Finish with lemon juice, chopped herbs and an extra drizzle of olive oil. Taste and adjust the seasoning before serving warm.

Multi‑Cooker Option (Ninja Foodi / Air Fryer)

• Use Sear / Sauté mode to brown the mince and cook the spices.
• Remove the mince, then add the grains and stock. Cook on Pressure mode – High for 12 minutes, quick release.
• Stir the mince back through and finish on Air Crisp 200°C for 5–8 minutes with the roasted vegetables to bring light colour and concentration.