1. Bring 1 litre of water to the boil, add the pearl barley and bring back to the boil.
  2. Cook over low heat for 45 minutes with the lid on the pan.
  3. Stir regularly over the bottom of the pan. Add extra boiling water if necessary.
  4. Drain the pearl barley, rinse under cold running water and drain well. The pearl barley should feel a little dry.
  5. Heat olive oil in a frying pan over medium heat and add sesame seeds, garlic and walnuts.
  6. Fry a few minutes until sesame seeds and garlic turn light brown. Let it cool on a plate.
  7. Put the pearl barley in a large bowl and add the celery, spring onions, Leyden cheese and curly-leaf parsley.
  8. Stir the dressing ingredients together with salt and freshly ground pepper and mix the dressing evenly through the salad. 
  9. Finally, add the roasted walnuts, garlic and sesame seeds.