Chargrilled swordfish with grape, almond & barley salad

INGREDIENTS

• 1 1/4 cups (280g) pearl barley, rinsed
• Finely grated zest and juice of 1/2 lemon
• 2 tsp dried Italian herbs
• 100ml olive oil
• 4 x 220g swordfish fillets
• 1 1/2 tbs red wine vinegar
• 225g red seedless grapes, halved
• 1/2 cup (80g) roasted almonds, chopped
• 1/3 cup (60g) currants, soaked in warm water for 10 minutes, drained
• 1 bunch flat-leaf parsley, leaves picked
• 2 celery stalks, chopped

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

• 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.
• To make the dressing, whisk vinegar, lemon juice and remaining 1/4 cup (60ml) oil together, season and set aside.
• 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.
• Combine barley, grapes, almonds, currants, parsley, celery and remaining 1 tsp Italian herbs. Drizzle over dressing and toss to combine.