Grilled broccoli and barley salad

1.Cook barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain; transfer to a large bowl.

2.Meanwhile, to make oregano salsa, combine ingredients, except last, in a bowl; season to taste. Top with extra oregano leaves.

3.Preheat a large oiled grill plate (or pan or barbecue) over medium heat until smoking. Place broccoli, broccolini, tomatoes and oil in a bowl; stir to coat. Grill broccoli and broccolini for 3 minutes on each side or until light char marks appear. Add to bowl with barley. Grill tomatoes, turning, for 3 minutes or until blistered; add to bowl with barley.

4.Cook your choice of protein on hot grill plate: **Beef** Grill beef for 4 minutes on one side, then turn and cook for a further 3 minutes on the other side for medium-rare or until cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 10 minutes. Slice thickly across the grain. **Salmon** Cook salmon for 2 minutes on each side for medium or until cooked to your liking. Flake into bite-sized pieces. **Fetta** Cut 30cm (12in) squares of foil and baking paper. Place foil on bench and top with paper. Pat fetta dry with paper towel. Place fetta in centre of paper and drizzle with the 1 tablespoon oil. Season with salt and pepper. Bring sides of foil and baking paper together and fold down to seal; twist ends. Cook parcel on grill plate for 5 minutes on each side until fetta is hot and softened. Remove from foil, taking care as the steam will be hot. Cut into bite-sized pieces.

5.Add protein mixture to barley mixture; toss to mix well. Transfer barley mixture to a platter or divide among plates. Drizzle with the salsa; season to taste. Serve with salad leaves and remaining salsa.