A flavour-packed, unusual salad that’s delicious warm or cold – works really well as part of a buffet
Cook:25 mins
Serves 8
1 butternut squash, peeled and cut into long pieces1 tbsp olive oil250g pearl barley300g Tenderstem broccoli, cut into medium-size pieces100g SunBlush tomato, sliced1 small red onion, diced2 tbsp pumpkin seeds1 tbsp small capers, rinsed15 black olives, pitted20g pack basil, chopped
STEP 1Heat 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.STEP 2Boil 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.
