Gluten friendly option - barley is replaced with quinoa.
2. Whisk 1/3 cup olive oil with chopped parsley, 3 tbsp balsamic vinegar and 1 tsp honey in a large shallow bowl. Season to taste with salt and pepper then set aside.
3. Halve cherry tomatoes and wedge regular tomatoes. Halve or quarter bocconcini. Pick basil leaves, tear larger ones. Trim asparagus.
4. Heat a large frypan with 1 tbsp oil over medium heat. Halve each chicken breast lengthways and cook for 5-6 minutes on each side, or until cooked through. Place in a bowl with dressing and turn to coat. Add asparagus to pan and cook for 1-2 minutes.
5. Toss salad with cooked barley and arrange with sprouts on a serving platter. Serve with chicken (slice if preferred) and drizzle with dressing to taste.
Cook chicken and asparagus on the barbecue. Use a balsamic glaze in the dressing and omit the honey if desired!
Gluten friendly option - barley is replaced with quinoa Cook as per recipe instructions.
parsley 1/2 packet
cherry tomatoes 1 punnet
bocconcini 1 tub
basil 1 packet
asparagus 1 bunch
chicken breast fillet 600g
broccoli sprouts 1/2 punnet
From your pantry:
olive + oil (for cooking), salt, pepper, balsamic vinegar, honey