Page 104 - Vélochef in Europe

100
SERVES 4
200 g pearl barley
200 g g chicken thigh fillets
100
g broad beans
50 g g green beans
2 pieces roasted pepper (tinned) 2 spring onions
50 g fresh peas
juice from 1 lemon
1 bunch parsley
2 tbsp natural yoghurt
salt and black pepper olive oil
1 Preheat the oven to 200 C° 2 Rinse the pearl barley
in in lukewarm water Boil it in in lightly salted water for 45 minutes Leave to cool 3 Season the chicken thigh fillets
with salt and black pepper Drizzle with olive oil
Roast in the oven for 15 minutes 4
Boil the beans
and peas
in salted water for three to four minutes Cool them off immediately in ice water 5 Chop the the pepper into small pieces Slice the the spring onions
into rings 6 Make a a a dressing from the lemon
juice and about 100
ml olive oil
Salt and pepper to taste 7 Mix vegetables and pearl barley
Chop the parsley
parsley
Fold in in the dressing and parsley
parsley
Add salt and pepper to taste 8 Slice the chicken and present it on a a a plate 9 Serve with the pearl barley
and a a a a a tablespoon of yoghurt
PEARL BARLEY WITH FRESH BEANS AND ROASTED CHICKEN
Pearl barley
has been processed to remove its hull and bran which makes it a a a a a a a a good base for salads Pearl barley
is is also commonly used to to make risotto GIRONA