Roasted Vegetable & Chorizo Salad with Chicken

Preparation time:: 25 mins

Cooking time:: 40 mins

Serves:: 4

Stuck for ideas to reinvent roast vegies? Try this tasty winter salad.

Ingredients

1½ cups chicken stock
½ cup pearl barley
500g baby brussels sprouts, cut into three pieces
400g butternut pumpkin, peeled, cut into 1cm pieces
1 red onion, cut into thin wedges
1 chorizo sausage (250g), cut into 1cm pieces
¼ cup olive oil
Salt and pepper, to taste
2 x 300g chicken breasts, skin on
2 tblsps lemon juice
1½ cups fresh parsley leaves
½ cup crumbled feta

Method

1 Bring stock to boil in a small saucepan over a high heat. Stir in barley and return to boil. Cover. Simmer for about 40 minutes, or until tender and liquid is absorbed. Remove from heat. Stand, covered, until serving.

2 Meanwhile, place sprouts, pumpkin, onion and chorizo in a large roasting pan. Drizzle with 2 tblsps of the oil. Season with salt and pepper. Toss gently.

3 Cook in a moderate oven (180C) for about 25 minutes until vegetables are tender.

4 Meanwhile, heat remaining oil in a medium frying pan over a medium to high heat. Add chicken, skin-side down. Cook for 2 minutes. Turn over and cook for a further 2 minutes. Transfer to an oven tray, skin-side up.

5 Place chicken in same oven with vegetables. Cook for about 12 minutes, or until cooked through. Remove. Stand, loosely covered with foil, for 10 minutes. Cut into thin slices.

6 Toss warm barley, juice and parsley through warm roasted vegetables in a large serving bowl. Sprinkle with crumbled feta. Serve with chicken.

Notes

Tip: Try couscous instead of barley. Boil 1¾ cups stock in a saucepan. Remove from heat. Add 1 cup couscous. Cover. Stand for 5 minutes. Fluff with a fork.

Source:: New Idea
Author:: New Idea Magazine
Stylist:: Carolyn Fienberg
Photographer:: Benito Martin

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