Prawn saganaki with Greek salad

Heat 1 tsp olive oil in a saucepan. Cook ¼ red onion (thinly sliced) and ½ garlic clove (crushed) until soft. Add 1 tbs white wine and boil until reduced. Add 125g tomatoes (chopped), 95ml chicken stock and 1 tbs pearl barley. Simmer until barley is tender. Add 100g peeled green prawns and cook until prawns are just cooked. Combine ¼ red onion (thinly sliced), 1 tsp red wine vinegar, 1 small roma tomato (halved), ½ Lebanese cucumber (thickly sliced), 30g black olives and 1 tsp fresh oregano. Serve salad with saganaki sprinkled with 30g reduced-fat feta cheese (crumbled).