DOWNLOAD THIS RECIPE AS A PDF- PREP TIME: 25 mins
- COOK TIME: 25 mins
- SERVINGS: 4 servings
- CALORIES PER SERVING: 892
Ingredients
- 1 small rotisserie chicken
- 100g pearl barley
- 200g green beans, trimmed
- 1 yellow capsicum, cut into matchsticks
- 1 small red onion, cut into thin half-moon slices
- 50g toasted, flaked almonds
- 1 lemon for zest /rind
- handful flat-leaf parsley, finely chopped
For the dressing
- 3 tbsp red wine vinegar
- 5 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
Method
- Remove the skin from the chicken and shred the meat off the bones into bite-size pieces.
- Trim green beans, cut capsicum into matchstick sized peices, cut red onion into thin half moon slices, grate the rind of the lemon and finely chop parsley.
- Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
- Cook the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with capsicum, onion, almonds, lemon zest and parsley.
- Whisk together the dressing ingredients with salt and pepper. Pour over the salad, toss everything together and serve.
- NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.
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