Simon Rimmer served up a tasty warming winter salad with barley, hazelnuts and alumni on Steph’s Packed Lunch.

The ingredients are: 125g hazelnuts, 1 tbsp olive oil, Pinch sea salt, 200g cooked barley, 50g frozen peas, defrosted, 75g edamame beans, 150g tenderstem broccoli, cooked, Handful watercress, Half bunch chives, chopped, 200g halloumi cut into 30-40mm cubes and 2 tbsp olive oil.

For the dressing: 1 orange, zested and juiced, 2 tbsp redcurrant jelly, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar and 150ml rapeseed oil.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.