Chicken, Barley and Pumpkin Salad

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This hearty grain salad is the perfect partner to juicy chicken tenderloins. A great salad for feeding a group and any leftovers make a wonderful, packed lunch.
Main Course, Salad
4
20 mins
1 hr, 10 mins
1 hr, 30 mins
Main Course, Salad
4
20 mins
1 hr, 10 mins
1 hr, 30 mins

Ingredients

\1 pack of chicken tenderloins
\¾ cup of pearl barley
\2½ cups of vegetable stock
\¼ crown pumpkin, cut into 2cm slices
\2 radish, sliced very thinly
\1 crunchy red apple, sliced very thinly
\1 lemon, juiced
\1 large handful of mint leaves
\1 large handful of parsley
\½ cup of parmesan cheese, finely grated
\⅓ cup of raw almonds, roughly chopped
\olive oil, for roasting
\sea salt
\black pepper, cracked
\fresh herbs, to serve

Dressing

\¼ cup of hulled tahini
\¼ cup of olive oil
\3 tablespoons of water
\30 ml of lemon juice
\1 rounded teaspoon of brown sugar

Instructions

  1. Place the barley and stock into a medium saucepan. Bring to a boil before cooking with the lid slightly ajar for approximately 30 minutes until tender and the liquid has been absorbed.
  2. Spread cooked barley on a plate and place in the fridge to cool completely before assembling the salad.
  3. Combine the dressing ingredients in a small bowl and whisk until smooth.
  4. Preheat oven to 200°C.
  5. Drizzle the pumpkin pieces generously with olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes until tender and browned.
  6. Toss the apple slices with the lemon juice to prevent browning and set aside until ready to use.
  7. In a large bowl combine the cooked barley, herbs and 2/3 of the dressing. Mix well. Taste and season generously. Toss through the radish and apple slices.
  8. Heat a glug of olive oil over a medium high heat. Season the chicken tenderloins with salt and pepper and cook for 6-8 minutes until the chicken is browned and cooked all the way through.
  9. Place the barley salad on a large platter with the pumpkin wedges on top. Top with the cooked chicken. Scatter parmesan and almonds on top. Drizzle with reserved dressing if desired, sprinkle with additional herbs and serve.

Notes

Serves 4 as a main course, or 6 as a light meal. Contains gluten, dairy and meat. Recipe credit: Bird and Barrow/Brinks

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