Chicken & pearl barley pots

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.