Rinse 200 grams of barley thoroughly and soak it in water for 30 minutes. After soaking, drain the water and set the barley aside.
In a large saucepan, bring 1 litre of water to a boil. Add the soaked barley and cook on medium heat for 25-30 minutes or until the barley is tender but still has a slight bite. Drain the cooked barley and let it cool.
In another saucepan, bring 500 ml of water to a boil. Add 200 grams of fresh or frozen green peas and cook for 3-4 minutes until they are tender but still bright green. Drain the peas and set them aside to cool.
In a small bowl, prepare the dressing by whisking together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of honey, salt, and pepper to taste.
In a large mixing bowl, combine the cooked barley, green peas, 1 finely chopped red onion, and a handful of chopped fresh coriander leaves. Pour the dressing over the salad and toss gently to combine.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.