1. To cook the peas, simmer well covered in salted water until tender, 30-60 minutes. 2. To cook the barley, simmer well covered in salted water until chewy but tender, 40 minutes. 3. Combine peas, corn, barley, peppers, tomato, shallots, chives, parsley, pepper flakes and feta in a large bowl. 4. To make the dressing, combine corriander seed, lemon juice and zest and rice vinegar in a bowl. Slowly whisk in oil. Toss with salad and season to taste with salt and pepper.