Barley salad with smoked salmon, fennel and orange

Ingredients

For 1 serving

• Pearl barley65 g
• Smoked salmon90 g
• Fennel120 g
• Orange1
• Lamb's lettuce30 g
• Extra virgin olive oil8 g
• Dill3 g
• Black pepperto taste
• Saltto taste

Contains: gluten, fish,

In season: December – March

Method

1. Rinse the pearl barley, add it to a pan of boiling water with a pinch of salt and cook over medium heat for about 30 minutes, until tender but still firm to the bite; drain and cool under cold water.
2. Meanwhile remove the tough outer layers of the fennel and slice it very thinly; peel the orange with a small knife and cut out the segments over a bowl, catching the juice.
3. Chop the dill and whisk it with the oil, the reserved orange juice and some ground black pepper.
4. Wash and dry the lamb's lettuce and cut the smoked salmon into strips.
5. Combine the barley, fennel, lamb's lettuce, orange segments and salmon and toss with the dressing.