Oldenburg bowl

Wash the kale and tear into small pieces. Season with salt and vinegar and mix well. Then place in the fridge for two hours. Rinse the barley pearl barley, place in a pan with double the amount of water and bring to the boil. Bring to the boil briefly, then cook over a low heat for approx. 20 minutes. Remove from the heat, fluff with a fork and leave to evaporate. Dice the Arctic Char into small pieces. Mix with horseradish, salt and a little vinegar. Place in the fridge for approx. 20 mins. Meanwhile, core the apple and cut into slices. Prepare the broad beans and sear the corn-fed chicken breast on both sides and leave to marinate in the oven. Arrange all the ingredients in a bowl, garnish with sauce and, if you like, top with a few chopped walnuts.