BARLEY & CHICKEN SALAD WITH MAPLE SYRUP

PREP TIME 10 minutes COOK TIME 30 minutes SERVES 4

INGREDIENTS

For the breaded chicken

● 3 eggs ● 5 tbsp plain flour ● 1 tsp chilli powder ● 1 tsp cayenne pepper ● ½ tsp ground black pepper ● ½ tsp salt ● 5 tbsp breadcrumbs ● ½ tsp olive oil ● 2 chicken breasts

For the vinaigrette

● 2 tsp English mustard ● 1 garlic clove, crushed ● 2 tsp chopped onion ● 50ml maple vinegar ● 1 tbsp of pure maple syrup (preferably amber syrup for its rich taste)

● 100ml olive oil ● salt/pepper

For the salad

● 1 large bag of mixed leaves ● 100g pomegranate seeds ● 1 punnet of cherry tomatoes ● 150g cooked barley ● ½ diced cucumber ● 1 pack croutons

METHOD

1 Preheat the oven to 180°C/160°C Fan/Gas Mark 4. 2 Whisk eggs in a bowl and mix flour with seasonings in a second bowl. Add breadcrumbs to a third bowl.

3 Dip the chicken breasts in flour, shake off excess, dip in egg mixture and coat with breadcrumbs.

4 Bake for 30 minutes, until cooked through.

5 To make the dressing, mix all ingredients together and whisk to combine.

6 Put the salad ingredients in a bowl, add the vinaigrette then stir.

7 Cut the breaded chicken in half. Pile the salad onto a plate, then add the chicken on the top.