Friday, March 21, 2014

Pearl Barley Salad with Harissa-Spiced Chicken


The grill on the patio is quickly coming back to life as we start grilling more and roasting less. Even the patio furniture has been dug out of the shed and revived. Pots of herbs and nasturtiums have been updated and are bursting with color and new growth. The season in the southwest can be short and mild or long and dramatic. I am ready for this very short and relevant season.

Last week I just happened upon a great cookbook, called "What Katie Ate", by Katie Quinn Davies and it is exceptional. She is a commercial food and lifestyle photographer in Sydney Australia who also has a blog aptly names "What Katie Ate", . The pictures are always phenomenal and her food is many times portrayed as family style. I vaguely remember when this book first came out, but at the time I certainly did not give it it's proper attention. Today's recipe is from her salad section and is made with pearl barley. I did not have pearl barley on hand, so I used farro, but everything else remains much the same. She notes that to make this a gluten-free dish simply replace the barley with quinoa, and cook per instructions on the container. This salad is definitely appropriate for spring with all it's beauty and flavor.

Ingredients:

Salad:

1 - 7 ounce organic chicken breast
1/4 cup almonds (sliced and roasted)
1 cup pearl barley (I used farro)
Juice of 1 lemon
1 tablespoon olive oil (plus more for the zucchini)
Sea salt and pepper
1 medium size head broccoli (broken into florets)
1 medium size zucchini (sliced lenghwise into long strips)
3 scallions (trimmed and finely sliced)
1 green bell pepper (trimmed, seeded and finely diced)
Large hand full of arugula (finely chopped)

Marinade:

Juice of 1 lemon
1 teaspoon store bought Harissa paste
1 tablespoon olive oil
Pinch of sea salt

To prepare:

Begin by making the marinade, place all ingredients in a small bowl and whisk together. Place the chicken in a shallow container and the pour marinade over, shake and be sure chicken is well covered. Marinade 30 minutes to 1 hour.

Place barley in a saucepan and bring to a boil, cover and simmer 35 minutes, or until just tender. Drain, rinse and then set aside. Place the lemon juice, 1 tablespoon of the olive oil, a couple of grinds of black pepper in a small bowl and whisk together, then pour over barley, stir, set aside.

Next start a saucepan of water, bring to a boil, place broccoli florets in 2 minutes maximum, drain and plunge into a bowl of ice water, drain once again, set aside.

Brush olive oil on each of the zucchini strips and grill until lightly browned, then dice thinly, set aside.

Last but not least, remove chicken breast from marinate and grill, (here's where we differed, we grilled our chicken breast where she cooked hers in a large skillet with the marinade), let rest at least 5 minutes before slicing into very thin pieces.

Place the chicken, almonds, barley, broccoli, zucchini, scallion, bell pepper and arugula into a large bowl to combine. Taste, then season with salt and pepper if necessary. Enjoy!










Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

42 comments:

  1. I've just discovered Harissa this past year and think the flavor is incredible. I tried to find store bought with no luck, so googled and found a homemade version. Easy!!! If you're interested google Food and Wine Harissa. Thanks for this recipe, I'll be adding to my Harissa board.

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    1. Thanks for the info Lea Ann, appreciate it!

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  2. A great, green salad! Never heard about Harissa, thanks for an introduction! :)ela

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    1. This was my first time using this paste and it is really good Ela, a little spicy too!

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  3. This is a great little salad and I love arugula and its peppery flavor. I really need to cook more with harissa as my boys love spicy things.

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    1. You are so lucky your kids love spicy things, thanks Bam!

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  4. I love this kind of salad, Cheri. I love farro and barley so I'm sure they're both good here. I've yet to cook with harissa...so many things to try out!
    And I'm really looking forward to grilling (or my husband grilling). It's finally warmed up here but we could get some snow on Tuesday.

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    1. My husband does all the grilling here, I'm a little afraid of the gas and yes there are so, so many different foods to try out. Have a nice week-end Monica!

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    2. This sounds delicious. Dave had harissa chicken last night but I might make him have a repeat tonight :)

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    3. Hi Tandy, hope harissa is not to hard to find where you are. I found it here in the states at Whole Foods. Enjoy!

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  5. We have yet to get out our grill, but I am hoping the weather will warm up soon! This salad definitely makes me long for warmer weather and some nice fresh veggies from the garden. I really like the flavors you have put together here - thanks!

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    1. Thanks Donalyn, there is nothing like grilled veggies.

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  6. Katie is a legend in Australia. I love her photography - she always sets a mood.

    It's coming winter in Australia so we'll be doing both grilling and roasting because it never gets that cold way up here.

    I love this salad and will try this dish soon.

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    1. I agree, Katie is the best, thanks Maureen!

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  7. This looks like a beautiful salad, Cheri! I LOVE the blog What Katie Ate and would love to get her cook book. What a beautiful combination of fresh flavours and textures!

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    1. Hi Helen, Katie's cookbook is quickly becoming one of my favorites, and her photography is amazing. Happy week-end to you.

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  8. Cheri, this looks like such a wonderful salad - I love barley and farro and I often make salads with those grains and vegetables as well - this recipe sounds fabulous with the addition of some chicken and some spice in the form of Harissa! Just wonderful!

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    1. Thanks Andrea, love these kind of combinations myself.

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  9. I love Harissa, I could eat it by the spoonful. Can't wait to try it in a marinade!

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    1. Hi Mike, This was my first time cooking with harissa and I loved the flavor, will be finding more ways to use this gem of a paste.

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  10. What a beautiful, healthy dish, Cheri! I checked out Kate`s blog and I`m afraid I may never pick up my camera again, lol. Beautiful stuff!
    I have some chicken and quinoa so I`m thinking I may make this except I have asparagus that I`ll substitute for the broccoli. Love the flavours!

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    1. Hi Robyn, I know her pics and blog are amazing. Sometimes substitutions can even work out better, have fun.

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  11. I am seriously addicted to harissa, it's become one of my all-time favourite things. Love the idea of combining it with chicken in a pearl barley salad... I'll definitely be trying this whilst our warm weather lasts Cheri. Just found your link via Susan at the Wimpy Vegetarian. Love your blog!

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    1. Thanks Laura, just checked out your blog and it's amazing, you make your own pasta, take incredible pics and even have a playlist for the kitchen. Lovely!

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  12. I love finding cookbooks from fellow bloggers! They are pretty much always full of recipe gems. This meal sounds fabulous. I love just about anything with harissa and the flavors in here sound so good.

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    1. Thanks Joanne, the cookbook is a real gem, one of my favorites for sure.

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  13. Refined tasting and wholesome. A wonderful dish.

    Cheers,

    Rosa

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  14. This salad looks great!! Our grill is still under wraps because the weather has been so col (here in WI where I live) so I cannot wait to bring the grill out again and make this fantastic looking salad! Thanks for sharing this recipe!

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    1. I know it's been so cold for you guys, I feel so bad, but this summer, I'll be wishing I was in Wisconsin for sure.

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  15. This looks and sounds great - and so pretty. Jealous of the warmth - we are still freezing here in Virginia.

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    1. I know, so sorry Tricia, but were in store for a pretty warm summer I'm sure. Thanks for stopping by.

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  16. Oh my gosh one more reason (one more recipe!) for why I need to buy a grill this year!!! It's time.

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    1. Grilling is the best because it's my husband's job.

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    1. Thanks Nik, we love harissa too, thanks for stopping by!

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  18. This looks very tasty indeed. I love pearl barley and harissa, so this is a perfect recipe for me.

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    1. Thank Tina, this was the first time I tried harissa paste and I loved the flavor, so many new things to try.

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  19. I love What Katie Ate! I could stare at her photos all day. This looks incredibly delicious - I never had barley before! I need to try it.

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