Fill a large saucepan with water, add barley. Bring to the boil, reduce heat to medium and simmer for 30 minutes, until barley is tender. Drain, rinse under cold water. Place barley in a large bowl
Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper
Lay prosciutto on tray, in a single layer. Cook for 10-12 minutes, until crisp. Cool
Dressing
Ingredients
1/4 cup extra virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
Method
Add cranberries, pistachios, parsley, sage and prosciutto to barley. Mix together dressing ingredients. Add to barley and toss to combine. Serve with roast chicken and vegetables
