1 small rotisserie chicken
100 g. pearl barley
200 g. green beans, trimmed
1 yellow pepper, cut into matchsticks
1 small red onion, cut into thin half-moon slices
50 g. flaked almonds, toasted
zest 1 lemon
handful flat-leaf parsley, finely chopped
3 tbsp. red wine vinegar
5 tbsp. extra-virgin olive oil
1 tsp Dijon mustard
1 tsp. smoked paprika
1. Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
2. Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
3. Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.