Boil pearl barley in salted water, strain and rinse with cold water; sprinkle a little sunflower oil to prevent it from sticking.

Soak saffron in 2 spoonfuls of lukewarm water and leave for 15 minutes. When it releases its color and aroma, mix in the olive oil, juice and grind of lemon and sprinkle with salt and pepper.

Clean and salt  the shrimps. Sauté for a few moments, over strong heat, in a little olive oil. Cut the tomato in half, remove seeds and cut into thin slices.

Mix the pearl barley with the broad beans, tomato, onions, parsley and shrimps; add the dressing and serve.