Pea barley salad

Step 1

For soy-marinated capsicum, preheat a charcoal barbecue to high. Grill capsicum, turning occasionally, until all sides are completely charred (5-10 minutes; alternatively you can blister capsicum under a hot grill or over a naked flame on the stovetop). Leave until cool enough to handle (30 minutes), then peel skin from capsicum, remove stem mand seeds and coarsely tear into large pieces. Mix remaining ingredients and 1 tbsp water in a container. Submerge capsicum in liquid, cover and refrigerate to marinate (overnight). Dice capsicum into the size of peas (ideally all ingredients will be chopped to similar sizes). Strain marinade, reserving liquid for dressing, and discard leek.

Step 2

Cook barley in lightly salted boiling water until tender with a chewy texture (25 minutes). Drain well and cool. Blanch peas until tender (1-2 minutes), and drain well.

Step 3

Preheat a charcoal barbecue to high or a char-grill pan over high heat. Toss kale with 2 tsp oil and grill until just wilted (1 minute). Transfer capsicum, barley, peas and kale to a large bowl with onion and coriander. Dress with 1 tbsp reserved soy marinade to taste, add remaining oil, season generously to taste, toss to combine and serve.