Step 1

Put the barley in a pan with 1.5 litres (2½ pints) boiling water and the salt, bring back to the boil and simmer for 35-40 mins until the barley is tender.

Step 2

Drain the barley, tip it into a large bowl, add the cooked peas, spring and spinach and stir to let the spinach wilt and the veg warm through.

Step 3

Put the mint leaves in a tall jug, or bowl, with the oil and whizz with a stick blender to make a dressing.

Step 4

Add the shredded chicken, seasoning and mint oil to the warm barley mixture and stir well. Sprinkle with toasted almonds and serve warm.