Maggie Beer

Chicken & Leek Salad

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat oven to 180C.

Step 2: Boil barley in 10 cups of water until cooked and set aside.

Step 3: Remove top leaves and roots from the leeks and place upside down in water to clean.

Step 4: Slice the leeks into three pieces and place in a deep pan with half a cup of Verjuice, one cup of water and two tablespoons of Extra Virgin Olive Oil. Cover with baking paper and simmer until soft.

Step 5: To marinade the chicken, place remaining Verjuice and Extra Virgin Olive Oil with salt and lemon thyme in a bowl and whisk together.

Step 6: Coat he chicken in the marinade and pan fry gently to brown before placing in the oven for ten minutes. Remove and set aside to cool.

Step 7: Blanch cavolo nero for thirty seconds before squeezing and draining. Set aside.

Step 8: Cut the mushrooms into thirds and toss in butter and lemon thyme over a medium heat.

Step 9: Place the barley into a pan to and lightly fry to heat through.

Step 10: To assemble, place the barley, mushroom, leeks, cavolo nero and Dried Mustard Apricots into a bowl and drizzle with Extra Virgin Olive Oil.


  1. 3 medium leeks roots and leaves removed
  2. 1 cup water
  3. 1 tspn sea salt
  4. 1 tbspn lemon thyme
  5. 1 cup pearl barley
  6. [unknown amount] 10 dried apricots

Chicken & Leek Salad appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox