Grilled chicken and vegetable mix with pearled barley and beetroot

Serves 4

3/4 cup pearled barley 2 cups water

5ml salt

4 chicken breasts, cut in chunks/ strips

1 cup green peas

400g (1 packet) baby marrows, sliced

3 carrots, grated roughly

3 beets, cooked, cooled and cubed

15ml olive oil for cooking

10ml curry powder

10ml turmeric

Salt & pepper to taste

Instructions:

1. Place the pearled barley, salt and 2 cups water in a saucepan. Bring to a boil and turn down the heat, simmer for 30 minutes and remove from the heat.

2. Leave the barley for about 10 minutes to absorb excess water. Barley is finished when it is soft and chewy.

3. While the barley is cooking, heat the olive oil in a frying pan.

4. Add the chicken pieces when the oil is hot.

5. Gradually add the carrot, baby marrow and peas.

6. Add the curry powder, turmeric, salt and pepper once all the ingredients are in the frying pan.

7. Once the chicken and vegetables are cooked and the barley soft, mix all together.

8. Serve with beetroot salad on the side