Method

1. Cook the barley in a saucepan of boiling water for 30 minutes or until al dente. Refresh under cold running water, then drain well and transfer to a large mixing bowl.

2. Meanwhile, put the onion, peppercorns and salt into a large saucepan with 1 litre (4 cups) water and bring to the boil over high heat. Add the chicken, reduce the heat to low, cover and simmer gently for 5 minutes. Remove from the heat and leave the chicken in the poaching liquid, covered, for 30 minutes. Remove the chicken and discard the liquid. Set aside to cool, then shred.

3. Using a peeler or mandoline, cut the zucchini and squash into thin ribbons. Place in a heatproof bowl, cover with boiling water and set aside for 1 minute. Refresh under cold running water, then drain well.

4. Add the shredded chicken, zucchini, squash, herbs, pine nuts and currants to the bowl with the barley and stir to combine.

5. To make the dressing, put all ingredients in a small bowl and whisk to combine. Add to the salad and gently toss to combine, season with sea salt and freshly ground black pepper to taste.