Description
A vibrant and hearty Persian-inspired salad with spiced chicken, roasted pumpkin, and plums tossed with pearl barley, feta, pistachios, and fresh herbs — a perfect blend of sweet, savory, and citrusy flavors.
Ingredients
- 1 cup (200 g) pearl barley
- 800 g butternut pumpkin, peeled and cut into 2 cm 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 chicken breast fillets (about 200 g each)
- 1/4 cup (35 g) pistachios, toasted and chopped
- 100 g marinated feta, crumbled
- 1/2 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 1 lemon, zested and juiced
Instructions
- Preheat oven to 180°C. Cook pearl barley in boiling water for 20 minutes or until tender. Drain and refresh under cold water.
- Line a tray with baking paper. Spread pumpkin on tray, drizzle with 1 tsp olive oil, sprinkle with 1/2 tsp cumin seeds, and roast for 15 minutes. Add plums and roast another 10 minutes until tender.
- Meanwhile, mix paprika, cinnamon, chopped mint, 1 tbsp olive oil, and remaining cumin seeds in a bowl. Add chicken breasts, coat evenly, and season.
- Place chicken on a lined tray and bake for 12–15 minutes or until cooked through. Rest for 5 minutes, then shred coarsely.
- In a large bowl, combine barley, roasted pumpkin, plums, shredded chicken, pistachios, feta, mint leaves, and parsley. Drizzle with lemon juice and remaining olive oil; toss gently to mix.
- Serve warm or at room temperature, topped with lemon zest.
Notes
- Replace pearl barley with quinoa, freekeh, or couscous for a quicker version.
- Substitute plums with nectarines, peaches, or roasted grapes.
- Skip chicken and add roasted cauliflower or chickpeas for a vegetarian version.
- Add a pinch of chili flakes for mild heat.
- Best served fresh or at room temperature. Store leftovers in the fridge up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 12 g
- Sodium: 340 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 85 mg
