Ingredients

Method

• 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 cinnamon, lightly toasted
• 4 T extra virgin olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 Woolworths rotisserie chicken

Method

Ingredients

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

2. 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.

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