Harvest salad with grapes and barbecue chicken

1.Half-fill a small saucepan with water, salt it very well and bring to a simmer. Add the kibbled wheat and cook for 10-15 minutes until tender to the bite. Cook the pearl barley in the same way. Drain both and set aside to cool.

2.Rub chicken thighs with a little olive oil and season well with salt and pepper. Place on a barbecue or in a grill pan over medium heat and grill on both sides until the juices run clear when the meat is pierced with a sharp knife. Set aside.

3.Lay out the salad leaves on a serving platter. In a medium bowl, mix together the cooled kibbled wheat and barley, grapes and celery tops. Pour on all the vinaigrette (see method below) and toss to combine thoroughly.

4.Spoon the wheat mixture over the leaves and lay the chicken on top. Sprinkle with blue cheese, if using, and drizzle with a little more olive oil if necessary. Serve immediately.

5.For the vinaigrette, whisk together the vinegar, honey and mustard. Add some of the olive oil, mix well and then add the rest. Season with salt and pepper, stir in the capers and set aside.