Lunch Box: Chicken & Cherry Tomato Barley Salad

Rinse the pearl barley under cold water. Tip into a saucepan with water and a good pinch of salt. Bring to the boil, cover with a lid, reduce the heat to low, and cook for around 40 mins, or until tender. Add a splash more water if needed. Drain off any excess water and fluff with a fork.

Add the chicken to a bowl. Finely grate in the garlic, add the Dijon mustard and lemon juice. Season well with salt and plenty of black pepper. Mix to coat. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the chicken for 10–15 mins, turning occasionally, until golden and cooked through. Set aside to rest, then slice.

Peel and finely slice the shallots into rings. Tip into a bowl with the vinegar and let sit for 5 mins to lightly pickle. Roughly chop the tomatoes and add them to the bowl. Thinly slice the courgette and pit the cherries, then add both to the salad. Season well with salt and pepper, tear in the dill, and drizzle with a little olive oil. Let the salad sit for at least 30 mins to develop flavour.

Make the green chilli dressing. Crack open the cardamom pods and remove the seeds. Toast the cardamom seeds, cumin seeds, and coriander seeds in a dry pan over medium heat for 2–3 mins, until fragrant. Transfer to a blender and pulse until roughly broken down. Add the trimmed chillies, garlic, and fresh coriander. Blend while gradually pouring in the olive oil to emulsify. Squeeze in the lemon juice, season with salt and pepper, and blend again until smooth.

Divide the barley between containers. Top with sliced chicken and a generous spoonful of the tomato and cherry salad. Drizzle with the green chilli dressing or serve it on the side.