This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away
Prep:40 mins
Serves 6
175g pearl barley1kg peeled squash or 1 butternut squash, unpeeled3 tbsp olive oilzest and juice 1 orange4 tbsp red wine vinegar½ red onion, thinly slicedsmall bunch mint, chopped, reserving a few leaves to servesmall bunch flat-leaf parsley, chopped, reserving a few leaves to serve2 handfuls rocket
STEP 1Boil the barley for 20-25 mins until just tender but with a little bite. Drain.STEP 2Meanwhile, 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.STEP 3Mix 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.
