Chicken, date and barley salad with preserved lemon dressing

Method

• 1
  Cook barley in a saucepan of boiling water for 25 minutes or until just tender. Drain. Rinse under cold water. Drain. Allow to cool. Divide between 2 airtight containers. Add chicken, dates, radish, spinach and coriander. Refrigerate until required.
• 2
  Combine preserved lemon, oil and cumin in a small bowl. Divide between 2 small containers with lids. Season with pepper. Refrigerate until required.
• 3
  When ready to serve, add dressing to barley mixture. Toss to combine. Serve with steamed vegetables.