Poached chicken with nutty barley salad

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Ingredients (16)

750 ml	stock — chicken
6	garlic — cloves, bruised
1	onion — quartered
	thyme sprigs
2	bay leaves
6	chicken breast fillets
500 ml	barley — cooked according to package instructions
250 ml	crushed wheat — cooked according to package instructions
410 g	lentils — drained
50 g	almonds — chopped
50 g	sunflower seeds — toasted
	fresh parsley — chopped
	lemon — zest and juice
1	garlic — cloves, crushed
2	feta cheese — crumbled
	salt and freshly ground black pepper

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Method:

1.Put all the stock,
garlic, onion, thyme
and bay leaves in a
large pot and bring to
the boil.

2.Simmer for
5 minutes. Add the
chicken and simmer
for another 5 minutes.

3.Remove the pot from
the heat, cover with a
tight-fitting lid and set
aside for 20 minutes
(the heat of the stock
will continue to cook
the chicken).

4.Remove
the meat from the stock
and set aside.

SALAD

Mix the
ingredients.

TO SERVE

Cut
the chicken breasts
into strips. Spoon the
barley salad onto a
plate and arrange the
chicken on top. Serve
hot or cold, garnished
with fresh basil.