Step 1

Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool.

Step 2

Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water.

Step 3

For the dressing, whisk the ingredients together and season with salt and pepper.

Step 4

Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well.

Step 5

Drizzle over the salad dressing, garnish with the pomegranate seeds and serve.