Chargrilled Swordfish with grape, almond and barley salad

Serves 4

For those spring and summer days drawing in, a light and healthy recipe for lunch or dinner served with a chilled glass of your favourite white wine.

You can add any fish to this dish, fresh tuna steaks, sea or chalk trout would work great

Ingredients

• 280g pearl barley, rinsed
• Finely grated zest and juice of 1/2 lemon
• 2 tsp dried Italian herbs
• 100ml olive oil
• 4 x 160gm swordfish steaks
• 1 1/2 tbsp red wine vinegar
• 225g red seedless grapes, halved
• 80g roasted almonds, chopped
• 60g currants, soaked in warm water for 10 minutes, drained
• 1 bunch flat-leaf parsley, leaves picked
• 2 celery stalks, chopped

Method

Cook barley in a saucepan of boiling salted water for 25-30 minutes until tender. Drain, then set aside to cool.

Meanwhile, combine lemon zest, 1 tsp Italian herbs and 2 tbsp oil in a bowl. Season, add the swordfish and turn to coat. Set aside for 15 minutes to marinate.

To make the dressing, whisk vinegar, lemon juice and remaining 60 ml oil together, season and set aside.

Pre heat a barbecue or chargrill pan to high. Cook swordfish for 3 minutes each side of until just cooked. Rest, loosely covered with foil for 5 minutes.

Combine barley, grapes, almonds, currants, parsley, celery and remaining 1tsp italian herbs. Drizzle over dressing and toss to combine.

Serve salad topped with swordfish.