Chicken & Leek Salad
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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.