What's cooking?
Baby spinach, chicken and pine nut barley salad
Serves 4
- 100g pearl barley
- 3 Sheepdrove chicken fillets, bloneless and skin removed
- 250g baby spinach leaves
- Small bunch of parsley, chopped
- Small bunch of mint, chopped
- 200g cherry tomatoes
- 100g pine nuts, toasted
- Juice of 1 lemon
- 4 tblsp. Extra virgin olive oil
- A handfull of dry berries, such as cherries or cranberries
- Sea salt and pepper
1. Pre-heat oven to 200C
2. Place the pearl barley in about a litre of hot water and cook on a medium heat for about 20 minutes until soft. Drain and discard the water.
3. Place the tomatoes in the pre-heated oven, drizzle with 2 tbsp. of olive oil and roast them for 25 minutes. Heat the remaining olive oil in a non-stick pan and add the chicken. Season with sea salt and pepper and cook for about 5 minutes on each side until the chicken is cooked through. Set aside to cool.
4. Place the barley, spincach, parsley, mint, tomatoes and pine nuts in a large bowl and mix gently. Slice the chicken and add to the salad along with the lemon juice. Season to taste, toss gently and serve immediately.
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