Step 1Place pearl barley in a medium saucepan with stock and set over medium heat. Cook, covered, for 25 minutes, or until barley is tender and liquid is absorbed. Remove from heat and cover to keep warm.
Step 2Meanwhile, place a large non-stick frying pan over a medium-high heat. Then add the sunflower seeds and pepitas and cook, stirring, for 1–2 minutes, or until lightly golden. Transfer to a plate and set aside.
Step 3Add half the olive oil to the pan and return to medium heat. Add shredded fennel and cook for 6–8 minutes, turning once, until tender. Transfer to a plate. Add remaining oil to pan and cook shallots and mushrooms until tender.
Step 4Add corn and heat through; stir in barley and fennel. Place salad on serving plates, sprinkle with chopped parsley and roasted seeds, and serve with spoonfuls of yoghurt.Serving suggestion Serve with pan-fried pork medallions or grilled chicken breast.