yields 4 servings
time: 45 minutes
INGREDIENTS
3/4 cup pearl barley
2 chicken breasts
3 cups chicken stock
1 lemon
250g bunch seedless red grapes, picked, halved
1 cup fresh continental parsley leaves, chopped
1 cup fresh mint leaves, chopped
2 large celery sticks, thinly sliced
3 green shallots, thinly sliced
1 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
40g feta, crumbled
2 tbsp toasted flaked almonds
Fresh mint leaves, to serve
DIRECTIONS
1. Place the barley in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30 minutes or until tender. Drain. Refresh under cold running water.
2. Meanwhile, place the chicken and stock in a frying pan over medium heat. Slice half the lemon. Add to the pan. Season with pepper. Bring to a simmer. Reduce heat to low. Gently poach for 13 minutes or until the chicken is cooked through. Rest for 5 minutes. Tear into bite-size pieces.
3. Combine barley, grape, parsley, chopped mint, celery, shallot and chicken in a bowl. Juice remaining lemon half. Combine juice, oil and vinegar in a bowl. Season. Pour over barley mixture. Toss to combine. Divide among plates. Sprinkle with feta, almonds and extra mint leaves.
NUTRITION INFO
460 calories
39.2g protein
11.4 g total fat
51.7 g carbohydrate
credit: taste.com.au