Sesame Chicken Butternut Barley Salad

For the salad:
Preheat oven to 185ºC (365ºF).

Dissolve salt in warm water. Place chicken breasts on a baking sheet and brush with salt water. Place the butternut cubes around the chicken. Drizzle the butternut with a little olive oil and season with salt and ground black pepper. Bake for 15 minutes.

Take the chicken out of the oven and brush with some of the dressing (see below) on both sides. Bake for another 15 minutes or until chicken is cooked through and golden. The butternut should be tender now as well. Remove from the oven and allow to cool.

Pile cooked barley into a salad bowl. Slice or cube the chicken breasts and gently fold the chicken and butternut into the barley. Top with feta cheese, chopped parsley and chopped dill.

For the dressing:
In a small bowl, stir together all the ingredients until well combined. Use some of the dressing to brush the chicken halfway through cooking. Pour the rest of the dressing into a small jar to serve alongside the salad.