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Rotisserie chicken with barley-and feta salad

Rotisserie chicken with barley-and feta salad

20 minutes

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Rotisserie chicken with barley-and feta salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

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

Method

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.