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Squash, orange & barley salad

Ingredients

  1. Step 1 175g pearl barley
  2. Step 2 1kg peeled squash or 1 butternut squash , unpeeled
  3. Step 3 3 tbsp olive oil
  4. Step 4 zest and juice 1 orange
  5. Step 5 4 tbsp red wine vinegar
  6. Step 6 ½ red onion , thinly sliced
  7. Step 7 small bunch mint , chopped, reserving a few leaves to serve
  8. Step 8 small bunch flat-leaf parsley , chopped, reserving a few leaves to serve
  9. Step 9 2 handfuls rocket
Squash, orange & barley salad
Calories: 225 Carbohydrate: 36 g Protein: 5 g Fat: 6 g
Cook time: 80 minutes Prep time: 40 minutes Total time: 120 minutes Servings: 6

TAGS

Dinner Main course British 1 of 5-a-day Autumn Autumnal Butter nut squash Butternut squash Healthy James Martin James Martin Low fat Low-fat Pearl barley Roasted squash salad Seasonal Super healthy Vegetarian Vit C Warm salad Warm salad

Directions

  1. Step 1 Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
  2. Step 2 Meanwhile, heat oven to 200C/180C fan/gas 6. If using butternut, thickly slice into rounds, flicking out the seeds as you go, or slice small, round squashes into thin wedges. Toss with 1 tbsp oil, the orange zest and seasoning. Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.
  3. Step 3 Mix the orange juice, vinegar and remaining oil with the pearl barley and plenty of seasoning. Stir in the onion and chopped herbs, then layer up on a platter with the squash, rocket and remaining mint and parsley leaves.