Chargrilled chicken & barley salad
Pearl barley, dry
Fresh Vegetable Stock
Chicken breast, skinless, raw
Lemon Juice, Fresh
1 zest(s) of 1
2 teaspoons, level, dried, or lemon thyme leaves
2 stick(s), finely chopped
1 small, red, thinly sliced
150 g, button, halved
10 individual, halved
¼ portion(s), medium, chopped
Karyatis Roasted Red Peppers (in brine)
100 g, drained, torn into pieces
- Put the pearl barley and stock into a saucepan and simmer for about 25 minutes, until swollen and tender. Rinse with cold water to cool quickly, then drain well.
- Whilst the barley is cooking, preheat a chargrill pan or the grill. Brush the chicken breasts with the olive oil, then grill them for about 5-6 minutes on each side, or until thoroughly cooked. To check, insert a sharp knife into the thickest part – the juices should run clear.
- Put the lemon zest and juice into a glass or plastic bowl. Add the thyme leaves. Roughly tear in the chicken breasts, season and toss to mix, then set to one side.
- Mix together the celery, red onion, mushrooms, cherry tomatoes, cucumber, peppers and cooked barley. Season, then share between 4 plates or bowls. Arrange the chicken on top of the salads, drizzling the lemon and thyme mixture over them.