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Persian chicken and roasted plum salad
Persian chicken and roasted plum salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create a delicious chicken and plum salad with a perfect balance of savory and sweet flavors.
Ingredients:
  • 200g pearl barley
  • 800g butternut pumpkin, seeded, peeled, cut into 2cm pieces
  • 36.40 gm olive oil
  • 2 tsp cumin seeds
  • 4 just-ripe plums, quartered
  • 5.00 gm sweet paprika
  • 1.25 gm ground cinnamon
  • 20.00 ml mint, finely chopped
  • 2 large (about 200g each) RSPCA Approved Chicken Breast Fillets
  • 35g pistachio
  • 100g marinated fetta, coarsely crumbled
  • 125.00 ml mint leaves
  • 125.00 ml flat-leaf parsley leaves
  • 1 lemon, zested, juiced
Instructions:
  • Preheat your oven to 180C. Boil barley in a large saucepan for 20 minutes or until tender. Then, cool it under cold water and drain well.
  • Prepare a baking tray with parchment paper. Spread out the pumpkin evenly on the tray. Drizzle with 1 teaspoon of oil, sprinkle with 1/2 teaspoon of cumin seeds, and season with salt and pepper. Roast in the oven for 15 minutes. Then, add the plums to the tray and continue to roast for an additional 10 minutes until the pumpkin is tender and the plums are softened.
  • Mix paprika, cinnamon, chopped mint, 1 tablespoon of oil, and remaining cumin in a large bowl. Add chicken and toss to coat well. Season to taste.
  • Lay the chicken on a baking tray lined with baking paper. Bake along with the pumpkin during the final 12-15 minutes of cooking, or until fully cooked. Wrap the chicken with foil and let it rest for 5 minutes. Use a fork to shred the chicken into pieces.
  • Combine barley, pumpkin, plum, chicken, pistachios, fetta, mint leaves, and parsley in a large bowl. Drizzle with lemon juice and remaining oil, gently toss everything together. Serve the salad on individual plates and sprinkle with lemon zest before serving.

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