Smoked Haddock, Barley and Spinach Salad

This is an adapted recipe, it's supposed to be eaten hot but it tastes really good cold in a lunchbox as well. It takes a little bit of effort but it's worth it.

Smoked Haddock, Barley and Spinach Salad
(adapted from Grains, Seeds and Legumes by Molly Brown)
(Serves 6)

1 tbsp dijon mustard
100ml white wine vinegar
salt and pepper
1 tsp caster sugar
180ml extra virgin olive oil
75ml creme fraiche
220g pearl barley
2 tbsp oil
250g leeks, sliced
350g baby spinach leaves
1 kg smoked cod or haddock, cut into 6 portions

Make the dressing; put the mustard, vinegar, salt and pepper and sugar into a small bowl. Gradually add the extra-viring olive oil, whisking as you go. Stir in the creme fraiche and check for seasoning.

Cook the barley in boiling water until tender about 30 mins. Drain rinse in cold water, drain well and transfer to a bowl and stir in some salt and pepper.

Heat a tbsp of oil in a saucepan, add the leeks and cook until soft. Add to the barley and mix well.

Put the spinach in the bottom of a lunchbox and top with the barley mixture.

Heat the remaining oil in a large frying pan over a medium heat and add the fish to the pan. Cook for 2 mins until golden brown. Turn the flesh over, reduce the heat a little and cover the pan. Cook for about 5 mins or until the flesh is opaque. Take the pan off the heat. Leave to cool.

Break the fish into large chunks and place on top of the barley mixture. Pack the dressing separately and pour over and mix at lunchtime.