© J Sainsbury plc 2020
Warm pearl barley and chicken salad with leeks
Packed with fennel and citrus flavours, this warm salad is a weekday dinner hit
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Ready in 50 minutes
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Cooking time 25 minutes
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Prep time 25 minutes
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Serves 4
Ingredients
- 200g pearl barley
- ¼ tsp fennel seeds
- 3 chicken thighs
- Zest of 1 lemon, plus 2 tbsp juice
- 3 tbsp olive oil
- 1 garlic clove, peeled and minced
- 2 leeks, washed and thickly sliced diagonally
- 2 tbsp honey
- 2 tbsp wholegrain mustard
- 1 tbsp vinegar
- 1 tbsp fresh mint, washed and roughly chopped
- 100g frozen peas, cooked
Method
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1
Prepare the pearl barley and cook according to pack instructions. Set aside to cool slightly.
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2
Meanwhile, roughly crush the fennel seeds. Mix the chicken thighs with the crushed fennel seeds, lemon zest and 1 tbsp lemon juice, ½ tbsp olive oil and the garlic. Season and leave to marinate for 20 minutes.
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3
Heat a griddle pan over a medium flame, then add the chicken thighs. Cook for 5 minutes on one side, then turn over and cook for a further 4-5 minutes on the other side until the chicken is cooked through and no longer pink inside. Remove from the heat, cover and leave to rest.
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4
Add another ½ tbsp olive oil to the griddle pan, then add the leeks. Grill the leeks for 2 minutes on each side until they start to create grill lines. Remove and set aside.
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5
Whisk together the honey, mustard, vinegar, remaining oil and remaining lemon juice until combined. Shred the chicken into thin strips. In a large bowl, toss together the pearl barley, chicken, leeks and dressing, along with the chopped mint and peas. Serve.
