Rotisserie Chicken with Barley & Feta Salad

Abigail Donnelly always has such awesome ideas... for a simply satisfying easy dish, purchase a ready prepared roast chicken and just turn it into something creative. I just add some Tobasco sauce to give it a little bit of spice.

125 g barley
1 T parsley, roughly chopped
1 T mint, roughly chopped
1 pomegranate, seeded
150 g Kalamata olives, pitted
1 red onion, finely sliced
100 g barrel-aged feta
½ lemon, juiced
2 T Tobasco Sauce
2 t ground cumin, lightly toasted
2 t ground cumin, lightly toasted
2 t ground cinnamon, lightly toasted
4 T extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 rotisserie chicken

Now to put together:


Cook the barley in a saucepan of boiling water for 20 minutes, or until tender. Drain.
Place the barley in a mixing bowl with the parsley, mint, pomegranate rubies, olives, red onion and feta and season with salt and pepper. Pour over the lemon juice & Tobasco Sauce and scatter over the cumin and cinnamon. Drizzle over the olive oil, season to taste and toss. Joint the chicken into pieces and place on a large serving dish. Serve with the salad.