Pearl barley salad with harissa-spiced chicken from What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies

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Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free variation.

  • jvozoff on April 13, 2024

    Used grilled broccoli with Kinder’s butter seasoning (kept warm), no zucchini, some leftover diced sweet potato, and sous vide chicken breast, heated with the marinade. I doubled the chicken and broccoli. Made at least 6 full meals. I would definitely cut barley in half (or double the veg/meat/nuts) next time. Was delicious.

  • wjjjww on April 26, 2018

    i did keep it kind of on the warm side. steamed the broccoli, sautéed the zucchini AFTER i cut into small cubes. used more almonds. use ALL the green pepper (i didn’t and wish i would have, it gives a nice crunch). more harissa in the salad part, we like it spicy!

  • Melanie on March 25, 2016

    This makes a huge amount - I added a little extra rocket but this was more than four main meals for us. Great flavour and healthy. I would have preferred the broccoli warm.

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