Why You’ll Love This Recipe

I like this recipe because it turns simple ingredients into something vibrant and elegant. The sweet roasted plums complement the spiced chicken perfectly, while the fresh herbs and citrus bring brightness. It’s colorful, wholesome, and packed with nutrients — and it feels special enough for entertaining but easy enough for a weeknight meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (200g) pearl barley
800g butternut pumpkin, seeded, peeled, cut into 2cm pieces
2 tbsp olive oil
2 tsp cumin seeds
4 just-ripe plums, quartered
2 tsp sweet paprika
1/2 tsp ground cinnamon
1 tbsp mint, finely chopped
2 large (about 200g each) chicken breast fillets
1/4 cup (35g) pistachios, toasted, coarsely chopped
100g marinated feta, crumbled
1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
1 lemon, zested and juiced

Directions

Step 1
I preheat the oven to 180°C. Then I cook the pearl barley in a large saucepan of boiling water for about 20 minutes or until it’s tender. I refresh it under cold water and drain well.

Step 2
I line a baking tray with baking paper and spread the pumpkin pieces evenly on it. I drizzle with 1 teaspoon of olive oil, sprinkle with 1/2 teaspoon of cumin seeds, and season lightly. I roast the pumpkin for 15 minutes, then add the plum quarters to the tray and roast for another 10 minutes until the pumpkin is tender and the plums are just softened.

Step 3
While the pumpkin roasts, I combine the paprika, cinnamon, chopped mint, 1 tablespoon of olive oil, and the remaining cumin seeds in a large bowl. I add the chicken breasts and toss to coat evenly in the spice mixture, then season with salt and pepper.

Step 4
I place the chicken on a lined baking tray and bake alongside the pumpkin for about 12–15 minutes, or until it’s cooked through. Once done, I cover it with foil and let it rest for 5 minutes before coarsely shredding.

Step 5
In a large mixing bowl, I combine the cooked barley, roasted pumpkin, plums, shredded chicken, pistachios, feta, mint leaves, and parsley. I drizzle everything with lemon juice and the remaining olive oil, then toss gently to mix. Finally, I divide the salad among serving plates and sprinkle with lemon zest.

Servings and Timing

This recipe serves 4 people. It takes about 20 minutes to prepare and 25 minutes to cook, for a total of 45 minutes.

Variations

Sometimes I replace the pearl barley with quinoa or couscous for a quicker version. I also like adding roasted beetroot or sweet potato for extra color. For a vegetarian option, I skip the chicken and add chickpeas or roasted cauliflower. If I want a little heat, I add a pinch of chilli flakes to the chicken marinade.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s best served at room temperature, I let it sit out for a few minutes before eating. I don’t recommend freezing this salad because the plums and herbs lose their texture when thawed.

FAQs

Can I use another grain instead of pearl barley?

Yes, I can use quinoa, freekeh, or brown rice — all work beautifully.

What can I use instead of plums?

Nectarines, peaches, or roasted grapes are great substitutes.

Can I grill the chicken instead of baking it?

Yes, grilling adds a lovely smoky flavor that works perfectly with the spices.

Can I make this salad ahead of time?

Yes, I prepare all the components and assemble them just before serving to keep everything fresh.

Can I serve it warm?

Absolutely — it’s delicious both warm and at room temperature.

How can I make it dairy-free?

I skip the feta or replace it with a dairy-free cheese alternative.

Can I use pre-cooked chicken?

Yes, leftover roasted or shredded chicken works well and saves time.

What can I use instead of pistachios?

Almonds, walnuts, or pumpkin seeds are excellent alternatives.

Can I make it more filling?

Yes, I add extra grains or toss in roasted chickpeas for more protein.

How do I stop the plums from becoming too soft?

I roast them briefly, just until they start to release juice but still hold their shape.

Conclusion

I love how this Persian chicken and roasted plum salad brings together the best of sweet and savory flavors in one dish. The juicy plums, spiced chicken, roasted pumpkin, and nutty barley make it satisfying yet light, while the herbs and lemon add a burst of freshness. It’s the kind of salad that feels special every time I make it — colorful, balanced, and full of flavor.