SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE

Squash & barley salad with balsamic vinaigrette image

A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet

Provided by Jennifer Joyce

Time 40m

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Protein 6 grams protein, Sodium 0.55 milligram of sodium