Wash well the barley and drain well, than boil until cooked in salted water.  Chop the shallot, chilly, dice the avocado, quarter tomatoes and mix well with the cooked barley. Add the yoghurt, basil, zest, tuna and almonds, season and mix well. In a blender blend well the olives, capers, spinach and oil, season and use as a dressing. Squeeze the lemon on the swordfish, season and on a preheated  griddle pan grill well until almost cooked through, remove from the grill allow to rest and then serve on the salad with the dressing on.

Serves 2

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