For the salad

Combine the barley and stock in a medium sauce pot. Simmer until the barley is tender. Drain the liquid if necessary and cool the barley completely.
Roast the onions in a 200⁰C oven until dark brown. Let the onions cool and cut into small dice.
Combine the currants, raisins, and blood orange juice in a medium sauce pot. Bring the liquid to a boil and remove the pot from the heat. Steep for at least 30 minutes.
In a large bowl, stir together the curry, lemon juice, honey and olive oil and orange juice mixture. Add the barley, onions and orange segments. Toss to combine and marinate for 1 hour before serving. Garnish with the pistachios.