Step 1

Cook barley in a saucepan of boiling salted water for 25-30 minutes until tender. Drain, then set aside to cool.

Step 2

Meanwhile, combine lemon zest, 1 tsp Italian herbs and 2 tbs oil in a bowl. Season, add the swordfish and turn to coat, then set aside for 15 minutes to marinate.

Step 3

To make the dressing, whisk vinegar, lemon juice and remaining 1/4 cup (60ml) oil together, season and set aside.

Step 4

Preheat a barbecue or chargrill pan to high. Cook swordfish for 3 minutes each side or until just cooked. Rest, loosely covered with foil, for 5 minutes.

Step 5

Combine barley, grapes, almonds, currants, parsley, celery and remaining 1 tsp Italian herbs. Drizzle over dressing and toss to combine.

Step 6

Serve salad topped with swordfish.