75g (1⁄3 cup) pearl barley
Extra virgin olive oil cooking spray
200g skinless chicken breast fillet, trimmed of fat
2 tsp extra virgin olive oil
1 leek, halved lengthways, thinly sliced
200g mushrooms, sliced
2 rashers of bacon, cut into short, thin strips
1 clove garlic, crushed
2 sprigs rosemary, leaves picked
1 bunch broccolini, cut into 4cm lengths
50g (2 cups) baby kale
Freshly squeezed juice of ½ lemon
Freshly ground black pepper, to serve
Cook barley in a small saucepan of boiling water over a high heat for 20 minutes or until tender. Drain well and set aside.
2. Meanwhile, preheat a chargrill pan on medium-high. Spray both sides of chicken with cooking spray. Add to chargrill and reduce heat to medium. Cook for 4 minutes on each side or until cooked through. Transfer to a plate and set aside.
3. Heat oil in a medium non-stick frying pan over a medium heat. Add leek, mushroom, bacon, garlic and rosemary. Cook, stirring occasionally, for 6-7 minutes or until leek softens. Add broccolini and cook for a further 2 minutes.
4. Diagonally slice or shred chicken. Add to pan along with barley and kale. Toss to combine. Divide salad between shallow serving bowls. Sprinkle over lemon juice and pepper. Serve.
Tip: Replace the broccolini with 150g broccoli and the kale with spinach.
Nutrition Info Per Serve: 1683kJ, protein 40g, total fat 10g (sat. fat 1.9g), carbs 29g, fibre 12g, sodium 702mg. Carb exchanges 2. GI estimate low.