Marinate the broccoli: to a container, well-combine the finely chopped broccoli with extra virgin olive oil and white wine vinegar, making sure every floret is coated in vinegar and oil. Put the lid on and refrigerate for at least 30 minutes to an hour, but you can do this a day ahead and refrigerate overnight for the softest broccoli; see notes.

Cook the pearl barley: rinse the pearl barley in a fine mesh strainer under running water to remove impurities, then add the barley to a medium-sized pot with three cups of water. Over high heat, bring the barley to a boil, then reduce to medium heat and simmer for 30 minutes or so until tender. Drain and set aside; when the barley cools, transfer it to a container and refrigerate until ready to use.

Rehydrate the dried cranberries: put the kettle on, make a cup of black Earl Grey tea, add the dried cranberries and set aside to soak and plump up. This can also be done ahead; see notes.

Fry the onion and bacon: to a frying pan over medium, add a tablespoon of olive oil, heat until shimmering, add the onion, sauté for 5 minutes or so until fragrant, soft and translucent, then transfer to a dish. Add the other tablespoon of olive oil, heat, add the bacon and fry for 5 minutes or more to your preferred crispiness, then transfer to a dish to cool.

Toast the pine nuts: to a small frying pan, add the pine nuts and toast over high heat, stirring continually until they just begin to colour then remove them and transfer them immediately to a small dish, as they’ll very quickly brown, and, if you’re not careful, burn.

Make the pangrattato: to the same frying pan, add the last tablespoon of olive oil, heat until shimmering, then add the breadcrumbs and fry, stirring continuously until the breadcrumbs are golden-brown, then transfer to a small dish and set aside to cool.

Make the gremolata: to a small mixing bowl, add the chopped fresh flat-leaf parsley and lemon zest, and stir to combine well.

Drain the cranberries: pour the cranberries into a fine mesh strainer to drain well.

Assemble the salad: just before you’re ready to serve, to a big salad bowl, add the broccoli, pearl barley, drained cranberries, fried onion and bacon, and half of each of the pine nuts, pangrattato and gremolata. Taste and, if you like, season with a little salt and a grind or two of fresh cracked black pepper, stir to combine, and shower with the remaining gremolata, pangrattato and pine nuts and serve immediately.