recipes
Grilled chicken and crispy pancetta salad with barley and mango
Serves: 2
Ingredients
For the chicken
- 400g chicken breast
- 2 tbsp sweet paprika
- 3 tbsp hoisin sauce
- 6 slices streaky bacon
For the salad
- 150g barley (Lamb Brand)
- 1 whole mango
- 2 tbsp chopped coriander
- 1 leek
- 4 tbsp yogurt (Benna)
- 6 button mushrooms
Method
Slice the chicken in thin escallops and mix well with the paprika and hoisin sauce, grill under a well preheated grill both bacon and chicken or on a well preheated griddle pan. Soak the barley in water for 5hrs and wash well and drain afterwards, than boil in salted water until cooked through. Quarter the mushrooms and grill, dice the mango and shred the leeks, mix well in a bowl with coriander barley and yogurt. Season with salt and pepper and serve underneath the layered grilled chicken and bacon.
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