Quick smoked chicken and barley salad with chorizo and feta

Method

1. Cook the pearl barley according to the packet instructions. Meanwhile, heat a non-stick frying pan over a medium heat and fry the chorizo until crisp, then remove with a slotted spoon and set aside.
2. Make the dressing by whisking the extra-virgin olive oil with the red wine vinegar and a pinch of salt and pepper.
3. Once the barley is cooked, transfer to a serving bowl, toss with the dressing and the fried chorizo, then set aside.
4. Cook the asparagus and vegetable mix in a microwave according to the packet instructions, then stir through the barley along with the feta, parsley and sliced smoked chicken. Season to taste, then serve.