Serves 4-6

200g barley

400g marrow, peeled, seeds removed

2 cobs of fresh corn, kernels removed

1 red onion, cut into wedges

1 red chilli seeds removed and finely chopped (i used cherry-chillI)

Generous handful wild rocket or any robust leaf

Generous handful flat leaf parsley, roughly chopped

1 tsp sumac

Sea salt flakes and freshly ground black pepper

Extra virgin olive oil

Sherry or red wine vinegar

To make the dressing; 2 Tbsp sherry vinegar. 5 Tbsp extra virgin olive oil, sea salt and pepper. Stir to combine. Set aside

Cook the barley in lightly salted water until tender (15 minutes). Drain, drizzle over a little dressing, cool. Set aside.
Heat up a fry pan with a little olive oil, and add the marrowcook until golden in colour, add the onion and corn, cook gently for 5 minutes.
Add to the barley and mix through, add the herbs, chilli and rocket, sprinkle over the sumac and add a little more dressing. Mix gently together and taste, adjust seasoning as needed.