grilled barramundi with black barley, fennel & green pea salad

Ingredients

Black Barley

• 1 cup Mount Zero Black Barley

• 4 cups water

• Mount Zero Pink Lake Salt, to taste

Salad

• 1 cup cooked Mount Zero Black Barley (as above)

• ½ cup toasted pine nuts
• 1 cup cooked green peas

• ½ fennel bulb, trimmed and sliced thin on a mandolin

• 4 radishes, sliced thin

• 1 cup flat leaf parsley, torn
• ½ cup mint leaves, torn

Lemon Dressing

• ½ cup Mount Zero Frantoio Extra Virgin Olive Oil

• 1 lemon

• 30ml white wine vinegar

• 15g Dijon mustard
• 1 garlic clove, crushed
• 1 tsp fine sugar
• 1 tbsp parsley, chopped
• salt and pepper to taste

Barramundi

• 4 portions skin-on barramundi fillets, skin scored with a knife

• 4 lemon halves

• 30ml Mount Zero Frantoio Extra Virgin Olive Oil

• Mount Zero Pink Lake Salt, to taste