Chicken with Herbed Pearl Barley Salad

Chop the parsley and peel and crush the garlic. Blanch half of the parsley in a cup of boiling water for 30 seconds. Remove and dry well. Blend the blanched parsley with the garlic and the olive oil. (If you don’t have a blender you can achieve a similar result by finely chopping the ingredients). Set aside.

Meanwhile, season the chicken with some salt and pepper and heat a pan over a medium-high heat. Add the chicken to the pan and cook the chicken fillets for 3 minutes on each side or until cooked through. Set aside and thinly slice.

Dice the tomato and the cucumber. Pit and chop the kalamata olives. Roughly chop the mint. In a large bowl, toss the cooked pearl barley with the tomato, cucumber, mint, olives, and remaining parsley. Stir through the parsley oil and season to taste.