Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and allow the barley to stand for 15 minutes. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture).
Meanwhile, preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
To make the dressing, whisk together the lemon jucie ingredients. Pour over the barley, stir in the roasted carrots and any spices from the tray, plus the almonds and parsley. Toss well to combine, add the pomegranate seeds and toss again. Adjust seasoning to taste. Serve with crumbled feta on top.
Any leftover salad will keep well in the fridge until the following day, although you may want to add a squeeze of lemon juice to refresh the flavor.