Ingredients
Serves: 6Pearl Barley Salad
- 300g Pearl barely
- 100g Nuts (Pistachios, Walnuts, Pecans, or a mix)
- 100g Apricots
- 1 handful Coriander
- 3 tbsp Extra virgin olive oil
- 2 tbsp Pomegranate molasses
- 3 whole Spring onions
- 200g Feta cheese
- 2 whole Kiwi
- 1 whole Chicken
- 1 tsp Cinnamon
- 1 tsp Cumin
Method
Pearl Barley Salad
Preheat the oven to 180c and put your chicken, seasoned with salt and pepper, in the oven for 50 mins if spatchcocked, or around 1hr 10 minutes if not. Ensure chicken reaches 73c internally at the thickest part.
Meanwhile put a pan on a high heat on the hob add in your pearl barley and water, so it is well covered, and boil for 10 mins . After this reduce the heat, cover and leave to gently simmer for 30 mins until cooked. Add more boiling water if it is looking dry.
Lightly toast your pistachios in a non stick pan then finely chop them on a chopping board along with the apricots and coriander. You can use other nuts if you prefer, like pecans or walnuts, or a mix.
In a large bowl mix together the oil , molasses, cinnamon and cumin until fully combined
When the barley is cooked, drain it and then add it into the bowl with the oil and molasses. Next add the pistachios , apricots and coriander and season with salt.
Give it a good mix and lay it out on a serving plater to cool.
Take the chicken out of the oven and leave it to rest for at least 15 minutes.
On a chopping board cut up the spring onions finely along with the feta and arrange each in strips along the pearl barley mixture
Remove the skin from the kiwi and chop finely then add it as another strip along the barley. It is now ready to serve. You can also try it with other fruit, such as finely chopped apple (with some lemon juice) or pomegranates.
When the chicken has finished resting serve it along with the pearl barley salad. We like to shred the chicken and season the meat with salt and pepper, but you could slice it or serve it in parts.
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