Ingredients

• 100g/3½oz barley
• rinsed
• 1 tbsp olive oil
• 2 large handfuls dark salad leaves including spinach
• 200g/7oz green beans
• topped and tailed
• 4 radishes
• sliced
• 2 cooked beetroot
• diced
• small bunch of dill
• leaves only
• small bunch of parsley
• leaves only
• small bunch of mint
• leaves only
• 100g/3½oz crumbly Latvian cheese or feta
• 50g/2oz walnuts
• lightly toasted
• 100ml/3½fl oz buttermilk
• 1 tbsp sour cream
• 1 tbsp lemon juice or wine vinegar
• ½ garlic clove
• crushed or finely chopped
• 1 tsp honey
• salt and freshly ground black pepper
• 1 pomegranate
• seeds only

Directions

• Put the barley in a saucepan
• cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain
• drizzle with the olive oil and leave to cool.
• Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water.
• For the dressing
• whisk the ingredients together and season with salt and pepper.
• Arrange the salad leaves on a large platter. Add the beans
• radishes and beetroot
• then sprinkle over the herbs
• barley
• cheese and walnuts
• tossing very slightly to combine well.
• Drizzle over the salad dressing
• garnish with the pomegranate seeds and serve.