Name: Squash & barley salad with balsamic vinaigrette
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 1 butternut squash peeled and cut into long pieces; 1 tbsp olive oil; 250g pearl barley; 300g Tenderstem broccoli cut into medium-size pieces; 100g SunBlush tomato sliced; 1 small red onion diced; 2 tbsp pumpkin seeds; 1 tbsp small capers rinsed; 15 black olives pitted; 20g pack basil chopped; 5 tbsp balsamic vinegar; 6 tbsp extra-virgin olive oil; 1 tbsp Dijon mustard; 1 garlic clove finely chopped

Squash & barley salad with balsamic vinaigrette

1 butternut squash
peeled and cut into long pieces
1 tbsp olive oil
250g pearl barley
300g Tenderstem broccoli
cut into medium-size pieces
100g SunBlush tomato
sliced
1 small red onion
diced
2 tbsp pumpkin seeds
1 tbsp small capers
rinsed
15 black olives
pitted
20g pack basil
chopped

For the dressing

5 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 garlic clove
finely chopped

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.