Pot Barley Tabouleh

I have it on good authority (my 9 year old) that this tabouleh rocks!  The recipe makes a mountain of the stuff - 20 generous side portions - so bear this in mind and maybe only use half or quarter measures.

250g dry pot barley
100g flat parsley
25g mint
3/4 cucumber
3 tomatoes
1/2 red onion
4 tbsp lemon juice
1 tsp salt
3 tbsp olive oil

1) In a large pan boil the barley in plenty of water for 30-40 mins until tender but still with bite.
2) Drain the barley and place in a large bowl.  Add lemon juice, salt and oil while still hot.  Stir well and leave to cool completely.  It is important the grains cool completely so the herbs don't wilt.
3) Meanwhile, remove stalks from the herbs and chop the leaves finely.  The texture will really benefit from FINELY CHOPPED herbs.
4) Finely dice the cucumber, tomatoes and onion.
5) When the barley has completely cooled stir in the herbs and then the vegetables.

The tabouleh can be served immediately, although it will benefit from sitting overnight in the fridge.

Store in the fridge for up to 3 days in an airtight container.