Ingredients for Black Barley, Fennel, and Radish Salad

• 300g black or pearl barley, rinsed

• Koshersalt

• 1 large fennel bulb (about 275g ), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4" slices

• 2 tablespoons plus 120ml olive oil

• Nymalen svartpeppar

• 80ml fresh orange juice

• 60ml fresh lime juice

• 1 small shallot, minced

• 2 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided

• 1 teaspoon finely grated orange zest

• 4 large radishes, thinly sliced, divided

• 60ml oil-cured olives, pitted, halved lengthwise

Preheat oven to 218°C. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.

While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.

Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 120ml oil; season orange vinaigrette with salt and pepper.

Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 120ml orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.

Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

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