Rotisserie chicken with barley-and feta salad

Rotisserie chicken with barley-and feta salad

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  • 4
  • 20 minutes
  • 20 minutes
  • La Motte Chardonnay 2013

Ingredients

  • 125 g barley
  • 1 T parsley, roughly chopped
  • 1 T mint, roughly chopped
  • 1 pomegranate, seeded
  • 150 g Kalamata olives, pitted
  • 1 red onion, finely sliced
  • 100 g Woolworths barrel-aged feta
  • ½ lemon, juiced
  • 2 t ground cumin, lightly toasted
  • 2 t ground cumin, lightly toasted
  • 2 t ground cinnamon, lightly toasted
  • 4 T extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 Woolworths rotisserie chicken

Cooking Instructions

Cook the barley in a saucepan of boiling water for 20 minutes, or until tender. Drain. 

Place the barley in a mixing bowl with the parsley, mint, pomegranate rubies, olives, red onion and feta. Pour over the lemon juice and scatter over the cumin and cinnamon. Drizzle over the olive oil, season to taste and toss. 

Joint the chicken and place on a large serving dish. Serve with the salad.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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