Tip the pearl barley into a small pan and cover with boiling water by a couple of cms. Pop on a lid, bring to the boil and then turn the heat down and simmer the barley for 20 mins till it's tender.

While the barley simmers, make the beetroot pesto. Trim and peel the beetroot, and slice into around 10 wedges. Set a frying pan on a medium heat, then add 1 tsp olive oil and add the beetroot. Fry for 5 mins, turning every so often, till the beetroot is browned all over. Scoop the beetroot into a blender or small food processor.

While the beetroot fries, finely grate half the parmesan. Peel and grate the garlic. Pop both in the blender. Add ½-1 tsp horseradish mustard (it's hot, so use as much or as little as you prefer) and 2 tbsp water. Whizz to make a smoothish paste. Taste the pesto and add a little more mustard, some salt, pepper or more water if you think it needs it and blitz again, then set aside. No gadget to help you make the pesto? See our tip.

Trim the roots off the spring onions and the top 1cm. Finely slice the spring onions, green and white parts, and scoop them into a bowl. Quarter the cherry tomatoes and add them. Peel the cucumber (the skin can be bitter) and dice it. Add the diced cucumber to the bowl.

Pick the dill fronds and roughly chop them. Set a pinch to one side for garnishing, then stir the rest into the veg with a pinch of salt and pepper.

Heat the grill to high. Line a grill pan or baking tray with foil and lay the trout fillets on the tray. Gloss them with 2 tsp oil and season them with salt and pepper. Slide under the grill for 4-6 mins till the skin is crisp and the flesh flakes easily when pressed with a fork.

While the trout cooks, check the barley. It should be tender. Drain well, then add the barley to the bowl of veg and toss to mix.

Pop the trout fillets on 2 warm plates, and serve with the barley salad, beetroot pesto and a scattering of dill fronds.