Squash & barley salad with balsamic vinaigrette

autumn balsamic vinegar barley salad black olive black olives broccoli buffet butternut squash caper capers main meal salad pearl barley pumpkin squash sun-dried tomatoes tomato tomatoes vegan vegetarian vegetarian salad warm salad

N/A

Source

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

Method

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.

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.