Italian Grilled Radicchio and Pearl Barley Salad | Autumn Bowl

Rinse the pearl barley under cold water, then cook in plenty of boiling, lightly salted water until tender yet al dente (approx. 25-30 minutes). Drain and let cool until lukewarm.

Toast the walnut kernels in a dry pan for a few minutes until fragrant, then set aside and roughly chop.

Toss the radicchio leaves or wedges with a little extra virgin olive oil, then sear in a hot grill pan for 1-2 minutes until the edges are lightly caramelised and lose their raw bitterness. Cut into bite-sized pieces.