Fill and boil your kettle. Tip the pearl barley into a pan and add a pinch of salt. Pour in enough hot water from the kettle to cover the barley by a few cms, then pop on a lid. Return to the boil, then turn the heat down and simmer for 8-10 mins. Drain the barley and rinse it with cold water.

Meanwhile, peel the celeriac, slicing the roots off on the diagonal. Scrub and trim the beetroot (no need to peel it unless you want to – see our beetroot tip, overleaf). Quarter and core the pear. Use a box grater to coarsely grate all 3 (or use the grating attachment on a food processor, if you have one) and slide them into a large bowl.

Warm a frying pan on a medium-high heat for 2 mins. Add the cashews to the pan and toast them for 3-4 mins, tossing, till golden brown. Tip the toasted cashews into a small bowl.

Peel and crush the garlic. Grate the lemon zest. Pop both into a small bowl. Add 1 tsp horseradish mustard, squeeze in 1 tbsp lemon juice and pour in 1 tbsp olive oil. Add a pinch of salt and pepper and stir. Taste, and add more horseradish mustard if you'd like more of a kick.

Shake the pearl barley dry and add it to the bowl of veg. Add the baby leaf spinach and toasted cashews. Pour in the dressing and fold together. Pile the salad onto a couple of plates and serve.