Place the pearl barley in a colander and rinse well, place in a pan with the water, salt and bay leaves and cook for 15/20 minutes – ensuring the pearl barley retains a bite to it. Drain and allow to cool.
Coat the walnuts in the oil and honey combined and place on a baking tray. Cook at 180ºc for 10 minutes, careful not to burn, allow to cool.
Stir the remaining olive oil, lemon juice and thyme through the pearl barley, season as required. Add the walnuts and cheese and serve.