Everyone loves a dinner that is quick and easy to prepare, and tastes delicious! We made this last night as we were hunkering for some Sticky Balsamic Premium Quince, and it was great! This recipe serves 4.
Roast 750g sliced pumpkin (we love butternut pumpkin) in an oven for approximately 25 minutes or until done with a dressing of 2 tablespoons of Quince Sticky Balsamic, 2 tablespoons of honey, and salt and pepper to taste rubbed over the pumpkin. While this is in the oven, cook 300g pearl barley (rinse it first). Let both the pumpkin and pearl barley cool after cooking (these can be prepared earlier in the day).
Lightly cook 250g hand-picked beans and blanch. Slice 200g Australian Feta, and roughly chop 1 cup of flat leaf parsley.
Combine the ingredients in your favourite bowl and mix in a dressing made of 1 tablespoon of olive oil, 2 tablespoons of Sticky Balsamic Premium Quince, and the zest of one lemon and drizzle over the salad. Add some pomegranate and/or walnuts for extra flavour and texture. Vegetarians - here is where you stop and enjoy!
Place 4 chicken breasts on some fresh herbs (thyme or oregano work well). Slice some Australian Goat's Cheese and place on the breast, along with a couple of thin slices of lemon. Roast in the oven for 10 minutes or until cooked through (put the griller on to high). Pull out of the oven and rest for 3 minutes. Then place in the griller to finish it off.
Arrange on a plate and drizzle some Sticky Balsamic Premium Quince over the dish. Eat and enjoy! I think this will become a family staple for us as it is delicious.
Let us know what you think of the recipe in the comments below.