Method
Step 1
Preparation: Preheat the oven to 160°. Boil the kettle. For speed, start cooking the barley before preparing the ingredients as indicated above.
Step 2
Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain and rinse in cold water.
Step 3
Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.
Step 4
Kale: Place on a tin foil lined baking tray and drizzle with olive oil (just enough to coat). Season with salt and pepper and toss to coat. Spread in a single layer, not overcrowding the tray, and bake for 13-15 minutes until crisp. Every 5 minutes or so shake the tray. When done (you want them to be dried and crispy but not browned), remove and set aside.
Step 5
Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper, add to the hot pan and cook for 5 minutes, until lightly golden and cooked through.
Step 6
Barley salad: Mix the barley with the cherry tomatoes, spring onions and beetroot.
Step 7
Honey lemon dressing: Mix together the honey, lemon zest and lemon juice and slowly whisk in the olive oil (3 tbsp for 4; 1½ tbsp for 2). Season with salt and pepper to taste. Add to the barley salad and mix through.
Step 8
Serve the salad topped with the chicken, fresh mint and poppy seeds. Serve the kale chips on the side.