Chicken, Plum and Pearl Barley Salad

• 50g Pearl Barley
• 2 Chicken Breasts
• 1tsp Rapeseed Oil
• Sea Salt
• Black Pepper
• 1/2 Lemon (zest + juice)
• 150g Mixed Salad Leaves
• 2 Plums
• 50g Feta
• 10g Fresh Parsley

• Pre-heat the oven to 180˚c
• Cover the pearl barley with cold water. Bring to a boil. Place a lid on a reduce to a simmer. Allow 40-60mins for barley to cook. Add water if your need too.
• Place the chicken breast on a foil lined baking tray and rub with oil, lemon zest, salt and pepper.
• Roast the chicken in the oven for 20mins (until cooked through).
• Meanwhile slice up the plum and feta. Finely chop the parsley and stir into the salad leaves.
• Once the barley is cooked scatter into the salad.
• Once the chicken is cooked slice into strips and add to the salad.
• Squeeze over the juice of half a lemon and serve!

TTH x