• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 150g pearl barley Pearl Barley, boiled
• 80g spinach Spinach, raw
• 80g mushrooms Mushrooms
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the spinach and mushrooms, then measure out the sauce ingredients.

2. 2

   Simmer the pearl barley for 25-30 minutes until plump and chewy, then drain.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

   Meanwhile, steam or stir-fry the spinach and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: pearl barley first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the red onion.

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