Canadian Grilled Chicken and Barley Salad with Lemon Dressing

Shopping list

• 200 g pearl barley — rinsed

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• 400 g chicken breast fillets — skinless, sliced into strips

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• 1 piece red pepper — deseeded and diced

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• 1 piece yellow pepper — deseeded and diced

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• 60 g rocket

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• 3 piece spring onions — trimmed and sliced

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• 4 tbsp olive oil

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• 1 piece lemon — juice and zest

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• 1 clove garlic clove — crushed

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• 1 tsp Dijon mustard

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• 1 pinch black pepper — freshly ground

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Step by step

1. 1

   Bring a large pan of water to the boil. Add the pearl barley and cook for 30– 35 minutes until tender but still slightly chewy. Drain and rinse under cold water.

2. 2

   Meanwhile, heat a griddle pan or heavy frying pan over a medium-high heat. Toss the chicken strips with 1 tablespoon of the olive oil and a grind of black pepper.

3. 3

   Griddle the chicken for 3– 4 minutes each side until cooked through and lightly charred. Set aside to cool slightly.

4. 4

   In a large mixing bowl, combine the cooked barley, diced peppers, rocket and spring onions.

5. 5

   In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, lemon zest, crushed garlic and Dijon mustard until emulsified.

6. 6

   Pour the dressing over the barley salad and toss well. Add the sliced chicken and toss again gently.

7. 7

   Divide among serving bowls. Taste and add a little more lemon juice or black pepper if needed.