Chicken & pearl bar­ley pots

Style at Home (UK) - - Love It Stylist’s Secrets -

Takes 40mins serves 6

250g pearl bar­ley 1 veg­etable stock cube 250g cooked chicken, sliced

100g toasted hazel­nuts, chopped 4tbsp chopped fresh mint 6 spring onions, chopped 2 peaches, halved, stoned and chopped Hand­ful baby spinach leaves for the Dress­ing 5tbsp olive oil

Grated zest 1 lemon, plus 1tbsp juice 3tbsp clear honey tabasco sauce

Rinse the pearl bar­ley in cold wa­ter and put in a saucepan with the veg­etable stock and 700ml boil­ing wa­ter. Cook very gen­tly, stir­ring oc­ca­sion­ally un­til the bar­ley is just ten­der, around 25 mins. Drain and trans­fer to a bowl. Leave to cool. Add the chicken, nuts, mint, spring onions, peaches and spinach to the pearl bar­ley and mix well. Put the in­gre­di­ents for the dress­ing into a jar and shake well. Pour over to serve.

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