Barley salad with chicken, corn and cherry tomatoes

Ingredients

For 1 serving

• Pearl barley65 g
• Chicken breast120 g
• Canned sweetcorn50 g
• Cherry tomatoes120 g
• Lettuce40 g
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil, add salt and cook the pearl barley over a medium heat for 30 minutes, until tender but still slightly firm.
2. Meanwhile heat a griddle well over a high heat and cook the chicken breast for 5 minutes per side, until golden outside and no longer pink in the middle; salt it and cut it into cubes of about 1.5 cm.
3. Drain and rinse the sweetcorn; wash the cherry tomatoes and quarter them; wash and dry the lettuce and cut it into strips.
4. Drain the barley, rinse it under cold water and drain well.
5. Combine the barley, chicken, sweetcorn, tomatoes and lettuce and dress with the olive oil and torn basil.