Piri piri salmon with griddled avocado

Serves 2

Original Recipe

Ingredients

• 100g (3 1/2oz) pearl barley
• 4 spring onions, trimmed
• small handful flat leaf parsley, finely chopped
• 2 tbsp olive oil
• 2 salmon fillets
• 1 avocado, halved and stoned
• 2 tsp piri piri seasoning

For the dressing:

• 50ml (2fl oz) soured cream
• 1 lime, zested and juiced
• 1 tsp clear honey

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the pearl barley in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes. Drain and set aside.

2. In a small bowl, mix together the soured cream, lime juice and honey. Season to taste.

3. Preheat a griddle pan. Add the spring onions and cook for 5 minutes. Remove and roughly chop. Toss through the barley along with the lime zest, parsley and some seasoning. Keep warm.

4. In a small bowl, combine the piri-piri with the oil. Brush generously over the salmon. Return the griddle to the hob over a medium heat. Sear the salmon for 1 minute on each side, then transfer to a baking tray and bake for 10 minutes.

5. Meanwhile, put the avocado halves, cut-side down, on the griddle and cook for 5 minutes, until lightly charred. To serve, divide the barley, avocado and salmon between 2 plates and drizzle over the dressing.