Rinse the barley several times to remove the surface starch and boil it for 25-30 minutes in abundant boiling salted water.
Then drain it, pass it under cold water and spread it on a cloth to dry it perfectly.
Wash and dry the pepper and pass it directly over the gas flame, turning it continuously until the skin is completely scorched.
Close them in a bread paper bag and once cold, peel it by scraping it with a knife. Clean it well by rubbing it with parchment paper then open it, clean it from the seeds and white filaments and cut it into strips.
Wash and dry the chicken breast, and brown it on both sides in a pan with a drizzle of oil and two sage leaves.
Season it with salt and pepper and add the wine, cooking for five minutes. Let it cool and cut it into thin slices.
Cut the ham into cubes. Wash the tomato, divide it in half, discard the seeds and cut it into cubes.
Pour the barley into a large bowl and add the pepper, chicken, ham and tomato. Pour three tablespoons of oil into a small bowl, add the lemon juice, a splash of Worchestershire sauce, salt, pepper and a pinch of tarragon.
Beat lightly with a whisk then pour the emulsion over the salad and mix well.