Honey-roast jerusalem artichoke, parsnip and pearl barley salad with grilled goat’s cheese

Method

1.  Heat the oven to 200°C/180°C fan/ gas 6. Toss the artichokes, parsnips and shallots in a tin with the 3 tbsp olive oil and the 2 tbsp sherry vinegar, season with salt and pepper and roast for 50-55 minutes, tossing occasionally, until golden, chewy and caramelised. About 20 minutes before the end of cooking, add the 2 tbsp honey and toss well to coat.
2. While the veg is cooking, put the pearl barley in a large saucepan, cover with plenty of boiling water and simmer for 25-30 minutes until tender but still with some bite. Drain and leave to steam dry for a minute while you make the dressing.
3. Mix the remaining 3 tbsp sherry vinegar with the 2 tsp honey and the mustard in a small bowl or jar and whisk with a fork until combined and thick. Season generously, then slowly drizzle in the 4 tbsp olive oil, whisking constantly to form a thick dressing. Put the pearl barley in a large mixing bowl and toss through one third of the dressing so it soaks into the warm grains. Toss through the radicchio, so it can wilt slightly.
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4. Once the veg is cooked, mix it into the pearl barley with the pine nuts and rocket. Taste and season. Lightly oil a baking sheet and heat the grill to high. Put the goat’s cheese on the baking sheet, drizzle over a little more oil, season, then grill for 4-5 minutes until starting to bubble and caramelise on top. Toss the rest of the dressing through the salad, divide among plates, top with a slice of goat’s cheese, then serve.