Charred leek, pearl barley and cheshire cheese salad

Method

1. Put the pearl barley in a large pan of salted water and bring to the boil. Cook at a rolling boil for 10 minutes, then reduce the heat, cover and simmer for about 30 minutes until tender.
2. Meanwhile, heat a large frying pan over a high heat. Add 1 tbsp oil, then the leeks, cut-side down. Cook for about 5 minutes, pressing down every now and then with a spatula to get a good char. Flip the leeks over and add the butter to the pan. Reduce the heat to low-medium, cover with a lid and cook for about 20 minutes until the leeks are tender all the way through.
3. In a jug, stir together the buttermilk, mayonnaise, cheese and most of the chives.
4. Drain the pearl barley and put in a large bowl. Season and stir in the remaining 1 tbsp oil and the vinegar. Add the apple and spinach and toss together.
5. Transfer the pearl barley mix to a serving plate and top with the leeks, then pour over the cheese dressing and sprinkle with chives and the toasted sunflower seeds.