FIELD OF DREAMS

creamy barley salmon salad with asparagus and fennel

SERVES 6

200g (1 cup) Tibetan purple or bronze barley berries
2 x 115g salmon fillets, skin removed and pin-boned
1 bunch asparagus, ends trimmed, chopped into large pieces
1 fennel bulb, finely sliced
2 tablespoons olive oil
4 radishes and finely sliced fennel fronds, to garnish

CREAMY DILL DRESSING

115g (½ cup) sour cream
115g (½ cup) mayonnaise
1 shallot, finely chopped juice of 1 lemon
3 tablespoons chopped dill
3 tablespoons Dijon mustard fine sea salt and freshly ground black pepper

1 Rinse the barley, then place in a medium saucepan and cover with 715ml (3 cups) water. Bring to the boil, then reduce the heat and simmer for 45 minutes until the barley is soft and chewy. Drain.

2 Preheat the oven to 220°C.

3 Place the salmon, asparagus and fennel on a baking sheet and drizzle with the olive oil. Roast for 12 minutes, or