Preheat oven to 180°C. Line 3 baking trays with baking paper. Place sweet potato and onion onto a baking tray. Spray with olive oil and season the sweet potato with half the Moroccan seasoning and salt and pepper. Bake for 20 minutes or until softened. Spread chickpeas on another tray. Spray with olive oil and season with remaining Moroccan seasoning, salt and pepper. Roast for 15 minutes or until golden and crisp. Tear kale leaves into 3cm pieces and place into a bowl. Add oil and massage into kale to soften. Place kale onto remaining baking tray and bake for 10 minutes or until crisp

Meanwhile, place barley and 3 cups water into a medium saucepan over high heat. Bring to the boil, reduce heat and simmer for 25 minutes or until tender. Drain and cool. Stir through parsley

Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves

Whisk oil, lime juice, maple syrup and mustard in a jug. Season with salt and pepper. Add a little dressing to barley and stir until combined. Spoon barley into shallow bowls. Top with chickpeas, sweet potato, onion, kale, feta and egg. Serve sprinkled with pepitas and drizzled with the dressing