Barley, beetroot and chicken salad with tahini dressing

Step 1Combine 2 teaspoons of tahini, the garlic, 1 tablespoon lemon juice and 2 teaspoons olive oil in a glass or ceramic dish. Add chicken, turn to coat. Cover and marinate in fridge for at least 30 minutes. Combine remaining tahini, lemon juice, olive oil and the honey in a small bowl with 1–2 teaspoons of hot water and mix until a smooth, creamy consistency. Set aside.

Step 2Cook the barley in a saucepan of boiling water until al dente, or about 25 minutes. Drain well.

Step 3Meanwhile, heat a large chargrill pan or non-stick frying pan over medium-high heat. Remove chicken from marinade and cook for 3–4 minutes each side, or until golden and just cooked through. Transfer to a plate, cover loosely with a sheet of foil and set aside for 2–3 minutes. Thickly slice.

Step 4Blanch the snow peas for 30 seconds; refresh under cold running water. Drain well.

Step 5To serve, divide the barley, snow peas, beetroot, carrot, salad leaves and chicken between 4 bowls; then drizzle each with the reserved tahini dressing.