Barley salad with Speck Alto Adige PGI and root vegetables

Boil the barley in lightly salted water, along with a bay leaf and two juniper berries, for around 20 minutes until it softens. Drain the barley and set aside in a bowl.
Peel and finely dice the celeriac and carrot. Blanch the vegetables in boiling salt water for about 30 seconds, rinse with iced water and drain. Add the mass to the warm barley. Stir freshly pressed lemon juice, olive oil, salt and freshly ground pepper into the mixture and garnish with finely chopped parsley. Voilà!
Cut the rind off the speck and thinly slice the speck. If you prefer a milder flavour, remove the crust of herbs and spices. Roll half of the slices into small rolls. Briefly sear the other half in a little olive oil so that the slices turn into crisps.
Arrange the barley on the plate, place the speck crisps and rolls on top and garnish with blossoms and olive oil.