Chicken & Leek Salad

INGREDIENTS

  • 3 Medium leeks
  • 1 cup Water
  • 1 tspn Sea Salt
  • 1 tbspn Lemon thyme
  • 2 Chicken thigh pieces
  • 8 Cavolo Nero
  • 10 Medium sized mushrooms
  • 1 cup Pearl barley
  • 10 Dried Apricots
Print Recipe

Preheat oven to 180C.

Boil barley in 10 cups of water until cooked and set aside.

Remove top leaves and roots from the leeks and place upside down in water to clean.

Slice the leeks into three pieces and place in a deep pan with half a cup of Verjuice, one cup of water and two tablespoons of Extra Virgin Olive Oil. Cover with baking paper and simmer until soft.

To marinade the chicken, place remaining Verjuice and Extra Virgin Olive Oil with salt and lemon thyme in a bowl and whisk together.

Coat he chicken in the marinade and pan fry gently to brown before placing in the oven for ten minutes. Remove and set aside to cool.

Blanch cavolo nero for thirty seconds before squeezing and draining. Set aside.

Cut the mushrooms into thirds and toss in butter and lemon thyme over a medium heat.

Place the barley into a pan to and lightly fry to heat through.

To assemble, place the barley, mushroom, leeks, cavolo nero and Dried Mustard Apricots into a bowl and drizzle with Extra Virgin Olive Oil.