Black Barley Spring Salad

Method

1. Preheat the oven to 200C / Gas mark 6
2. In a glass or jar cover the onion with 4 tbsp of vinegar (or enough to cover) and set aside. This makes more pickled onion than you need for this recipe, but it can be kept in the vinegar for a couple of weeks
3. In a large pan boil the black barley in generously salted water, as you would pasta, for around 45 minutes or until the grains are tender. Drain and spread on a baking sheet to steam off the excess liquid.
4. Meanwhile, cut the potatoes into evenly sized chunks, season and drizzle with a little oil and roast for 45 minutes until crisp and golden.
5. Chop the woody ends off the asparagus and cut into bite-sized pieces.
6. Drop the asparagus into a pan of boiling salted water and boil for a couple of minutes until just cooked. Add the peas to the pan, stir and drain.
7. Transfer the vegetables to a bowl of cold water to blanche and stop them cooking further, then set aside until needed.
8. In a jar add the mustard, remaining vinegar (2tbsp), olive oil, honey and garlic. Shake well until the dressing emulsifies.
9. Combine the grains, potatoes, vegetables, herbs, dressing and top with some of the pickled onions.