Barley & Squash Salad

This healthy salad is equally tasty warm or cold and is packed with flavour.

Ingredients

250g pearl barley

1 butternut squash, peeled and sliced into long pieces

300g medium sized pieces of tenderstem broccoli

1 small diced red onion

20g chopped fresh basil

100g sliced sunblush tomatoes

15 pitted black olives

2tbsp pumpkin seeds

1tbsp rinsed small capers

1tbsp olive oil

Dressing

1 clove finely chopped garlic

1tbsp Dijon mustard

5tbsp balsamic vinegar

6tbsp extra virgin olive oil

Instructions

1. Preheat oven to 180°C/200°C fan. Toss squash with olive oil and roast on a baking tray for 20 minutes, while boiling the barley for about 25 minutes in salted water. It should be al dente but just tender. Whisk dressing ingredients together in a small bowl and season to taste. Drain the barley and place into a bowl. Mix in dressing and allow to cool.
2. Cook broccoli in boiling salted water until just tender, drain and rinse in cold water before patting dry. Add remaining ingredients and the broccoli to the barley and mix well. Serve immediately or keep in the fridge for three days.