Ingredients

Step by step

1. Preheat the oven to 190°C, fan 170°C, gas 5. Bring a saucepan of water to the boil. Add the pearl barley with a pinch of salt, then simmer for 25-30 minutes, stirring occasionally, until just tender but with some bite. Once cooked, drain and run under cold water to cool; set aside.
2. Meanwhile, line a baking tray with baking paper. Toss together the pecans, 2 teaspoons of the maple syrup and ¼ teaspoon of sea salt flakes in a bowl until coated. Spread out on the prepared baking tray and bake for 5 minutes. Stir, then continue to bake for 3-4 minutes or until toasted and sticky. Remove from the oven and allow to cool completely.
3. For the dressing, zest one of the clementines, then peel and slice all the clementines into rounds. Put the clementine zest, olive oil, sherry vinegar, wholegrain mustard and remaining 1 ½ teaspoons of maple syrup in a bowl. Whisk together and season. Trim and separate the chicory leaves and put in a large bowl with the pearl barley. Toss through most of the dressing, then carefully stir through half of the clementine rounds. Spoon onto a large serving platter and top with the remaining clementine rounds. Tear over the burrata, drizzle over the remaining dressing, then scatter over the pecans and mint leaves.