Tuscan roasted celeriac pearl barley salad | Italian grain bowl

Preheat the oven to 200 °C. Peel the celeriac and cut it into even cubes of roughly 1.5 cm. Toss with 2 tablespoons of extra virgin olive oil and half of the fine salt and ground black pepper, then spread onto a baking sheet lined with baking paper. Roast for 25–30 minutes until golden brown and lightly caramelized on the outside, and buttery soft on the inside.

Meanwhile, rinse the pearl barley thoroughly. Heat 1 tablespoon of olive oil in a saucepan and toast the pearl barley for 1–2 minutes until it gives off a pleasant, nutty aroma. Then pour in twice its volume of lightly salted water, bring to a boil, cover, and simmer gently for about 25–30 minutes until pleasantly chewy and al dente. Drain and let cool to room temperature.

Toast the walnuts in a dry pan over medium heat for 2–3 minutes, taking care not to burn them, then chop them roughly. For the dressing, whisk together the remaining extra virgin olive oil, balsamic vinegar, honey, crushed fresh garlic, and the remaining salt and pepper until smooth.