This salad is one of the first things I make when spring rolls around and we are given amazing greens. Grilling the greens really intensifies their flavour and add another depth of flavour with the smoky char from the grill.

Salad

• 1/3 cup each sunflower, pepita seeds
• 1 tsp curry powder
• 1 tbsp olive oil
• 1/3 cup currants
• 1 cup pearl barley
• 400g Green beans, trimmed
• 250g Snap peas
• 250g Snow peas
• 3-4 spring onion
• Olive oil
• Salt/pepper
• 1 cup natural yoghurt
• ½ tsp sumac
• Small handful dill, roughly chopped
• Large handful mint, roughly chopped
• Lemon wedges to serve

Method

1. Preheat a grill plate over a high heat.
2. Combine the pepita and sunflower seeds, curry powder, pinch salt and the 1 tbsp olive oil in a small frying pan, place over a medium/high heat and cook, stirring often, for 3-4 minutes until the seeds are toasted and fragrant. Remove from the heat, stir through the currants and set aside.
3. Bring a medium saucepan of water to the boil and lightly season. Add the pearl barley and cook for 15 minutes before draining and allowing to cool.
4. Preheat a grill plate over a high heat.
5. Toss the beans & peas with 2 tbsp of olive oil and brush the spring onions lightly with a little more olive oil. Season both.
6. Grill the beans and peas for approx.4 minutes, turning and moving them throughout cooking until lightly charred but still bright green. Transfer to a large bowl then add the spring onion to the grill and cook, turning often for 5 minutes, until nicely charred and softened.
7. Roughly chop the leek and add it to the yoghurt in a small bowl, along with the sumac lemon and little seasoning.
8. Place the charred greens into a large mixing bowl, add 1/3 of the seed mix, the yoghurt, herbs and a splash of olive oil and red wine vinegar. Toss everything then serve scattered with micro herbs, more seed mix and lemon wedges.