Place the pearl barley in a sieve, rinse well under running water.
Place barley in a medium pot, add the vegetable stock and bring to the boil, cover and simmer for 30–40 minutes, or until cooked and soft. Remove and set aside.
For the dressing:
Place the garlic in a bowl, stir in honey and vinegar and whisk in olive oil; season. Pour half the dressing over the warm barley and season well, stir to combine.
For the salad:
Toss together the celery, mackerel and nuts, add the barley and the remaining dressing, stir well to combine. Season.
Serve sliced apples with the barley salad and garnish with nasturtium flowers and micro herbs.
Words and image: Fairlady
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