Perfect for an easy weeknight supper or filling lunch, this dish marries the flavours of nutty barley, roasted carrots and rich smoked mackerel, resulting in a hearty salad that's singing with flavour.
Preheat the oven to gas 6, 200°C, fan 180°C. Cook the barley in a large pan of water following the packet instructions.
Meanwhile, in a medium roasting tin, toss the carrots with the olive oil, cumin seeds, cinnamon and orange zest. Roast for 15 minutes, or until tender and golden.
Stir the orange juice, extra-virgin olive oil, parsley, carrots and mackerel through the cooked barley. To serve, arrange the watercress on a serving platter and top with the salad.
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