For the black barley
1 cup Mount Zero Organic Black Barley
4 cups water
½ tsp Mount Zero Pink Lake Salt
For the salad
1 cup cooked black barley (as above)
½ cup toasted pine nuts
1 cup cooked green peas
½ fennel bulb trimmed and sliced thin
4 radishes sliced thin
1 cup flat leaf parsley, torn
½ cup mint leaves, torn
The lemon dressing
½ cup Mount Zero Frantoio Extra Virgin Olive Oil
1 lemon, made into juice from 2 charred lemon halves (as below)
30ml white wine vinegar
15g Dijon mustard
1 garlic clove, crushed
1 tsp fine sugar
1 tbsp parsley, chopped
salt and pepper to taste
The barramundi
4 portions skin-on barramundi fillets with skin scored
4 lemon halves
30ml olive oil
Salt to taste