Salmon and Barley Salad

Ingredients

• 450 gsalmon fillets
• 160 gpearl barley
• 200 gEnglish cucumber
• 200 gcherry tomatoes
• ¼medium red onion
• 6 gfresh dill
• 2 tbsplemon juice
• 1¼ tbspextra-virgin olive oil
• 1 tspDijon mustard
• 60 garugula
• ½ tspblack pepper

Method

1. Rinse the barley and add it to a large pot of boiling water over high heat. Lower to medium and simmer until tender but chewy, about 30 minutes. Drain and cool.

   30 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a small tray with parchment.

3. Season the salmon with pepper and roast for about 10 minutes, until it flakes easily and reaches 63°C (145°F). Cool slightly and flake into large pieces.

   10 min timer

4. Whisk the lemon juice, oil, Dijon and pepper.

5. Dice the cucumber, halve the tomatoes and thinly slice the red onion. Chop the dill.

6. Toss the barley, vegetables, dill and arugula with the dressing and fold in the salmon.

Storing and reheating

Keeps 3 days.