Sticky Balsamic Pearl Barley Salad (and Roast Chicken Breast)

Sticky Balsamic Pearl Barley Salad (and Roast Chicken Breast)

Everyone loves a dinner that is quick and easy to prepare, and tastes delicious! We made this last night as we were hankering for some Sticky Balsamic Premium Quince, and it was great! This recipe serves 4.



750g sliced pumpkin
250g hand picked green beans
300g pearl barley
200g Australian feta
1 cup chopped flat leaf parsley
salt & pepper
1tbsp olive oil
1 lemon
4 tbsp Sticky Balsamic Premium Quince
Sticky Balsamic Premium Quince Pearls
2tbsp honey

Optional: pomegranate, walnuts or other seeds (like pepitas).


  1. Roast pumpkin (we love butternut pumpkin) in an oven for approximately 25 minutes or until done with a dressing of the Sticky Balsamic Premium Quince, honey, and salt and pepper to taste rubbed over the pumpkin.

  2. While this is in the oven, cook the pearl barley (rinse it first). Let both the pumpkin and pearl barley cool after cooking (these can be prepared earlier in the day).

  3. Lightly cook the beans and blanch. Slice the Feta, and roughly chop 1 cup of flat leaf parsley. 

  4. 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. Top with the Sticky Balsamic Premium Quince Pearls. Add some pomegranate and/or walnuts for extra flavour and texture. 

Roast Chicken Breast:

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.

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