Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and let stand 15 minutes. Fluff with a fork. Transfer to a large serving bowl and set aside to cool.
Meanwhile, in a small bowl, combine the lemon juice, garlic clove, maple syrup, olive oil, salt and pepper. Whisk together until emulsified.
Add the parsley, dill and mint to the bowl with the cooled barley. Toss to combine. Pour over the dressing and toss again. Finally add the feta, pomegranate seeds, almonds and sumac (if using) and toss to combine. Taste and add more salt and pepper, to taste. Serve and enjoy!
I use equal parts parsley and dill for this recipe, so the bunches should be around the same size.
A great way to revive leftovers (and make them more interesting) is to add some shredded red cabbage, radish sprouts and an extra squeeze of lemon.
Sumac can be found in middle eastern or Turkish shops. Or online. It adds a terrific tart flavor, somewhat similar to lemon.