Spice-Rubbed Chicken

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare orange and garlic. Cook pearl barley in pot of boiling water for about 28 minutes. While barley cooks, slice beans 1cm. After 28 minutes, add beans to pot and continue to cook for 1-2 minutes, until barley and beans are tender with a slight bite. Drain, rinse under cold water and allow to drain well.
2. While barley cooks, prepare the salad. Peel courgettes and carrots into ribbons and thinly slice cores; finely chop parsley and mint; dice tomato 1cm; finely dice onion (if using); zest half the orange then peel and dice 1cm (keep remaining half to juice). Add all to a large bowl and set aside.
3. Pat chicken dry and toss with chicken spice rub, garlic and salt to coat. Heat oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside, covered, to rest. Slice thinly, reserving any resting juices. Toss chicken back through resting juices.
4. Once barley and beans are cooked and drained, add to bowl with veggies, along with all remaining salad ingredients, toss well to combine and season to taste.
5. TO SERVE divide orange and barley salad between plates. Top with spice-rubbed BBQ chicken and drizzle over any resting juices. Dollop over carrot tahini dip and sprinkle over dates.