This salad is great as the humble ingredients used add great texture and of course the flavours work together beautifully.

Serves 4-6

1kg yams, washed and cut in half on the angle if large

6 sprigs fresh thyme

2 Tbsp oil

Salt and freshly ground pepper

1 -2 cups barley, rinsed

1 red onion, sliced thinly

2 sticks celery, sliced thinly

¼ red wine vinegar

2 Tbsp sugar

1 tsp salt

Handful fresh parsley, roughly chopped

Handful fresh celery leaves, picked free of stalk and try to get the lighter-coloured leaves

Sea salt flakes and freshly ground pepper

3-4 Tbsp extra virgin olive oil

75g feta cheese, crumbled

Method

Preheat oven to 200C with a suitable oven dish inside heating up.

Toss the yams with thyme, first measure of oil and a little salt and pepper. Pour all the contents into the hot oven dish and roast until tender and caramelised (about 15-20 minutes).

Meanwhile cook the barley in plenty of water until tender (30-40 minutes).

Using a small saucepan place the vinegar, sugar and 1 teaspoon salt together and stir to combine. Heat until the sugar dissolves. When this stage is reached pour over the onions and celery so that they lightly pickle (leave for at least 10 minutes).

When the yams have cooked and the barley is tender we can start to assemble the salad.

Mix the parsley and celery leaves through the barley, add half of the pickled onions and celery and toss to combine, season lightly and add a little of the pickled liquor and 1 tablespoon of the olive oil. Mix gently to combine. Place onto a platter and then layer with the cooked yams, crumbled feta and finally finish with the remaining pickled vegetables and any leftover leaves.

Serve and enjoy!