Tip the pearl barley into a small pan and pour in enough water to cover it by a few centimetres. Add a pinch of salt. Cover, bring to the boil, then turn the heat right down and simmer for 15-20 mins till the barley is tender.

While the barley cooks, peel and crush the garlic. Finely chop the rosemary leaves. Place the venison steaks in a dish and pierce a few times with a fork. Rub in the garlic and rosemary with a pinch of salt and pepper and 2 tsp olive oil. Set aside to marinate.

Put half the blueberries in a small blender. Add the juice of half the lemon, 1 tsp of the tamarind paste, 2 tsp olive oil and a good pinch of salt and pepper. Blitz to make a smooth, thick dressing. No blender? Crush the blueberries with a fork to make a pulp, then whisk with the lemon juice, tamarind paste, oil and seasoning. Set the dressing to one side.

Peel the red onion and finely slice it. Set aside. Use a small, sharp knife to slice the skin and white pith off the orange then slice the orange segments out of the thin, papery membranes. Pop in a mixing bowl and squeeze the membranes over the bowl to wring out any remaining juice.

Add the remaining blueberries to the orange with the baby leaf spinach and toss to mix. Set aside.

Heat a griddle or frying pan over a high heat for 2-3 mins till smoking hot. Add the venison steaks and fry for 3-5 mins on each side, or longer if you have steaks that are thicker than 3cm, or if you prefer well-done steaks. Lift the venison steaks out of the pan and pop on a warm plate. Loosely cover with foil and set aside to rest for 5 mins.

Add the onion to the frying pan and sizzle for 5 mins, turning every so often, till lightly charred. Scoop out of the pan and add to the bowl with the orange and spinach.

The barley should be ready by now. Drain it and add to the bowl with the orange and spinach. Add half the dressing and toss to coat the veg and barley. Heap the salad up on 2 warm plates. Slice the venison and lay on top of the salad. Spoon over the last of the dressing to serve.