Super-filling seeds and grains salad with roasted cherry tomatoes

Preheat oven to 200°C. Boil the kettle. Bring pot of water to the boil. Add pearl barley and simmer.
Add currants to a small bowl with the earl grey tea bag and cover with boiling water.
Add chickpeas, sumac, ground cumin, ground coriander and lemon juice to a large bowl. Prep vegies.
After pearl barley has been cooking for 10 minutes, add quinoa to pot and continue cooking for another 15 minutes until both grains are tender.
Line a baking tray with baking paper, add halved cherry tomatoes with a light drizzle or spray of olive oil and apple cider vinegar if using, and put in the oven (even if it's not quite to temperature). Bake for about 15 minutes until soft and oozy. If you're short on time, skip this step and just use the tomatoes raw.
Heat oil in a large pan and saute onion and garlic until onion starts to soften. Add zucchini and continue to saute until onion and zucchini are browning.
When grains and zucchini and onion are done, add to bowl with chickpeas. Drain currants and add these along with slivered almonds, pepitas and sesame seeds. Mix. Season to taste.
Divide mixture between bowls and top with cherry tomatoes and feta. Enjoy!