Grilled broccoli and barley salad | Women's Weekly Food

Ingredients

• 1 cup (200g) pearl barley
• 1 medium head broccoli (350g), cut into small florets
• 1 bunch broccolini (175g), trimmed, halved lengthways
• 500g (1lb) vine-ripened cherry tomatoes
• 1 tablespoon extra virgin olive oil
• 100g (3oz) baby salad leaves
• Oregano salsa
• 1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely
• ½ cup firmly packed fresh oregano leaves, chopped finely
• 2 green onions (scallions), sliced thinly
• 2 tablespoons baby capers
• 1 fresh long red chilli, seeded, chopped finely
• ½ cup (125ml) extra virgin olive oil
• ¼ cup (60ml) sherry vinegar
• fresh oregano leaves, extra
• Pick-your-protein
• 600 grams beef rump steak OR
• 4 x 220g (7oz) salmon fillets OR
• 400 grams piece fetta +