Baked salmon with fennel & tomatoes
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Squash & barley salad with balsamic vinaigrette
- Preparation and cooking time
- Cook:
- 5 mins, plus cooling
- Easy
- Serves 8
Skip to ingredients
- 1 butternut squashpeeled and cut into long pieces
- 1 tbsp olive oil
- 250g pearl barley
- 300g Tenderstem broccolicut into medium-size pieces
- 100g SunBlush tomatosliced
- 1 small red oniondiced
- 2 tbsp pumpkin seeds
- 1 tbsp small capersrinsed
- 15 black olivespitted
- 20g pack basilchopped
For the dressing
- 5 tbsp balsamic vinegar
- 6 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 garlic clovefinely chopped
Nutrition: per serving
- kcal301
- fat14g
- saturates2g
- carbs40g
- sugars9g
- fibre0g
- protein6g
- salt0.55glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
step 2
Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.
