EVERYDAY

VEGETARIAN

GLUTEN FREE

DAIRY FREE

COOKING TIP

If you don’t have any house bricks use two cast-iron frying pans to cover the Marylands in threes.

Pollo al mattone with peach and barley salad

SERVES 6 // PREP TIME 15 MINS // COOK 30 MINS

6 chicken Marylands
4 garlic cloves, crushed
1 cup firmly packed mint leaves Zest and juice of 2 lemons
100 ml extra-virgin olive oil
12 rosemary sprigs
200 gm (1 cup) pearl barley
2 tsp Dijon mustard
1 each yellow and white peaches, cut into thin wedges
60 gm Sicilian green olives, pitted, halved
50 gm caperberries, half thinly sliced, half whole
50 gm finely grated truffle pecorino (see note), plus extra to serve

Make 4 slashes crossways into skin of each chicken Maryland. Grind garlic, ½ cup mint leaves, lemon zest and 1 tsp salt flakes in a mortar and pestle until finely ground, then stir in 2 tbsp each olive oil and lemon juice, and season